"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Terri's Fettuccine Alfredo Recipe

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This recipe for Terri's Fettuccine Alfredo, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanore Sero
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fettuccine noodles
2 pints cream or half and half
1 stick butter, margarine or "I Can't Believe It's Not Butter" (avoid spreads)
1/4 c. parsley
1 to 2 c. grated Parmesan/Romano cheese (more or less to suit your taste)
1 handful Asiago cheese
salt and pepper (to taste)
touch of garlic powder
paprika
fresh parsley (garnish)

Directions:
Directions:
Cook noodles al dente (a little hardness left in the middle). Drain, keep on low heat and add the butter. As the butter is melting, add the salt and pepper and garlic powder. Once the butter is completely melted, add enough cream to cover the noodles (more cream if you like it creamier). Add the parsley and the cheeses. Now you get to "work for your supper" as you have to stand over it and keep stirring (a spatula should be used to avoid chopping the noodles while stirring). Eventually the cheese will melt and the sauce will thicken. At your desired level of thickness, remove from heat, sprinkle paprika on top, and garnish with fresh parsley.

Personal Notes:
Personal Notes:
For variety, you can add grilled chicken and/or sautéed mushrooms, broccoli, or peas to the top of the finished dish.

 

 

 

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