fettuccine alfredo

Name: FETTUCCINE ALFREDO
Yield: 6
Ingredients: 1 package(s) fettuccine(preferably egg),uncooked; 1/2 cup(s) butter; 1 1/2 cup(s) grated parmesan cheese; 1 cup(s) heavy cream; - salt and freshly ground pepper to taste; 1/4 cup(s) fresh parsley, chopped

(2 RATINGS)

121 Pinches 1 Photo

Chris T.

East Hampton, NY

Updated on Oct 9, 2011

A nice creamy alfredo sauce that is easy to through together...much better than a bag of mix made with all powdered ingredients right? This recipe is VERY versatile...you can add some fresh garlic or garlic powder, change the cheeses or do a blend of parmesan,romano and asiago, and add a little cornstarch or flour if you want it thicker. I love mixing grilled boneless chicken and grilled vegetables in this for a great meal.

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yield 6 one cup servings

Ingredients

1 package fettuccine(preferably egg),uncooked
1/2 cup butter
1 1/2 cups grated parmesan cheese
1 cup heavy cream
- salt and freshly ground pepper to taste
1/4 cup fresh parsley, chopped

How To Make fettuccine alfredo

Step 1

Cook pasta according to package directions,drain.

Step 2

Meanwhile, in medium sauce pan melt butter over medium heat.
Step 3

Gradually stir in cheese and then cream until blended well.
Step 4

Continue heating sauce stirring constantly(I use a whisk) just until it reaches boiling point.
Step 5

Remove from heat and add parsley if desired...and season with salt and pepper to taste.
Step 6

Toss hot pasta with the sauce and serve with extra grated parmesan if you would like it.
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