"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fettuccine Recipe

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This recipe for Fettuccine, by , is from The Klug Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo McKeon
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
9 oz. fettuccine
1/2 cup butter, softened
1-1/4 cups heavy cream, at room temperature
1 cup Parmesan cheese, grated
2 tbsp. fresh parsley, chopped
salt & pepper to taste

Directions:
Directions:
Bring 4 qts. of water to a boil. Cook pasta until al dente. Drain & reserve. While pasta is cooking, melt the butter over medium heat in a saute pan large enough to hold all the cooked pasta. Do not let the butter brown. Add whipping cream and turn heat to high and bring cream to a boil slowly. Boil gently two minutes to reduce the sauce slightly. Reduce heat to medium and add cooked pasta to cream sauce. Mix pasta with sauce quickly but gently. Add grated Parmesan, parsley, salt, pepper and toss gently once again. Add black pepper to taste. Serve at once in heated pasta bowls. Serve additional Parmesan on the side.

 

 

 

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