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Fettuccine Alfredo (White Sauce) Recipe

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This recipe for Fettuccine Alfredo (White Sauce) is from Our Family Cookbook, 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 stick butter (4oz)
2-3 garlic cloves, crushed
2 tsp. chicken bouillon granules or 2 cubes
1 quart half-and-half
4-5 heaping Tbsp. flour
1/2 tsp. nutmeg, grated
1 tsp. salt
1/4 tsp pepper
1 Tbsp parsley, fresh, chopped

1 lb. Fettuccine noodles
Grated Pecorino Romano Cheese, for sprinkling
Directions:
Directions:
Melt butter in saucepan, squeeze in garlic and let sizzle slightly on low heat. Careful not burn.
Add flour to make a roux, stirring for about 1 minute slowly add half-and-half, stirring constantly with a whisk. Add bouillon, nutmeg, salt, pepper and parsley. Keep stirring until thickened low heat. If too thick, add more half n half.

Cook fettuccine noodles according to package directions. Serve sauce over fettuccine. Sprinkle with Pecorino Romano. Serves 4-6.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 - 45 minutes
Personal Notes:
Personal Notes:
From Matthew: Grating whole nutmeg is king compared to the pre-grated stuff. If you do not have a quart of half-and-half, you can combine 3C whole milk with 1 cup heavy cream. Be sure not to leave this unattended since the sauce can scorch very easily.
This dish pairs well with fried chicken cutlets (see recipe index) and salad.

 

 

 

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