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Fettuccine Alfredo Recipe

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

Contributor:  
Contributor:  
Mama
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. dry fettuccine
6 T. butter
2/3 c. whipping cream
1/2 t. salt
1/8 t. white pepper
1/8 t. nutmeg
1 c. freshly grated Parmesan cheese (about 3 oz.)
2 T. chopped fresh parsley or 2 t. dried parsley

Directions:
Directions:
Cook fettuccine in large pot of boiling salted water just until al dente (tender but still firm to the bite), 6 to 8 minutes; remove from heat. Drain well; return to dry pot; keep warm.

Place butter and cream in large heavy skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles. Cook and stir 2 minutes more. Stir is salt, pepper and nutmeg. Remove from heat.

Gradually stir in Parmesan until throughly blended and smooth. Return breifly to heat to completely blend cheese, if necessary, (Do not sauce bubble or Parmesan will become lumpy and tough.)

Pour sauce over pasta in pot. Stir and toss with 2 forks over low heat until sauce is thickened and pasta is evenly coated, about 2 to 3 minutes. Place fettuccine in serving dish. Sprinkle fettuccine with chopped parsley. Serve immediantly.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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