Pink Fettuccini Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb egg fettuccini noodles
3/4 stick of butter
3/4 cup parmesan cheese
1/2 - 3/4 cup heavy cream
1/8 cup tomato paste (can substitute 1/4 cup spaghetti sauce)
salt, pepper and fresh parsley to taste
dash of nutmeg (optional)
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Directions: |
Directions:Cook noodles as directed. Melt butter in large skillet or wok. Add cheese and about 1/2 the cream, stirring constantly. Over medium heat, add the remainder of cream as it cooks until you get a smooth consistency and mixture bubbles. Add tomato paste and spices and continue cooking until mixture is very creamy and cheese melts. Add cooked noodles and toss gently. Garnish with fresh parsley and serve. Can be used as a side dish or main meal. |
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Personal
Notes: |
Personal
Notes: Rachel was always a natural in the kitchen. She experimented with this recipe at age 12 and we had it published in a local "Quakertown Cooks!" cookbook. I actually bought another copy of this book, which was published in 2003, at the Moravian bookstore next to my Bethlehem home. It was so exciting to see her work on display in this iconic landmark bookstore. Go Rach! Her love of cooking continues today as she works as the head chef on a yacht in the Carribean.
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