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    Fettucine Alfredo


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    A rich and creamy Italian sauce, usually served over fettucine. It's also delectable in spinach lasagna and with ravioli.

    Yield about 1½ c
    Time 15 minutes
    Tools saucepan
    whisk

    List of Ingredients




    2 T butter
    2 c heavy (whipping) cream
    ¼ c parmesan cheese, grated
    1 t nutmeg
    salt
    Pasta

    Recipe



    Melt the butter over medium-high heat, add the cream, and bring to a boil. Lower heat to medium.
    Add cheese, nutmeg, and a dash of salt and boil, whisking frequently, until reduced and thickened, about 10 minutes. Taste. If you don't notice a hint of sweetness, add another dash of nutmeg.

    Pour over cooked pasta, sprinkle with pepper and parsley, and serve hot.

    Notes:
    If you're making Fettucine Alfredo, this is enough sauce for about 8 oz (½ a pound) of pasta.
    The key to excellent Alfredo sauce is in the ingredients. Because this recipe is so simple, you need to use the very best cream and freshly-grated, high-quality parmesan cheese.

    If you're worried about calories, you can use ½ and ½ or milk along with a T or two of flour instead of the cream, but the taste and consistency of the sauce will suffer for it.

    Variation: add peas and/or mushrooms.


 

 

 


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