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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy and Quick Fettuccine Alfredo Recipe

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This recipe for Easy and Quick Fettuccine Alfredo is from God's Cooks: Sharing Our Blessings - Volume 2, 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:  
24 oz. dry fettuccine pasta
1 c. butter
3/4 pt. heavy cream
salt and pepper to taste
dash garlic salt
3/4 c. grated Romano cheese
1/2 c. grated Parmesan cheese
Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 - 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

 

 

 

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