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Fettuccine Alfredo a la Cecile Recipe

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This recipe for Fettuccine Alfredo a la Cecile is from The San Bernardino Valley College Foundation Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dry Fettuccine or Linguine
Extra virgin olive oil
1 bunch green onions, chopped
3-4 rounded teaspoons chopped or minced jar garlic
2 tablespoons chopped dried parsley
2 cups milk (regular, 2% or 1% - your choice)
1/2 lb. Parmesan cheese - grated or shredded
1/2 lb. Romano cheese - grated or shredded
1/4 cup Sweet Marsala wine
1 cup sour cream (regular or light)
3 oz. sliced or slivered almonds
salt and pepper
Directions:
Directions:
Cook pasta in large pot of boiling water according to package directions. Add a few drops of oil to the water to keep from sticking together.

While pasta is cooking, in a very large non-stick skillet, saute green onions, garlic, and parsley in olive oil until soft. Reduce heat and add milk, Parmesan and Romano cheeses, salt, and pepper. Cook over very low heat, stirring constantly, until smooth and well blended. (If sauce begins to clump, reduce the heat.) Add wine and continue to heat at low heat until pasta is ready.

Turn off heat. Allow to cool slightly. Then add sour cream and blend until well mixed. Add almonds.

Drain pasta and add to the skillet. Mix thoroughly and serve.

 

 

 

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