"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fetuccini Alfredo Sauce Recipe

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This recipe for Fetuccini Alfredo Sauce, 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:  
Regina/ Pete Abate
Added: Sunday, April 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
2-3 large garlic cloves, crushed
2 chicken bouillion cubes
1 qt. half n half
4-5 heaping tbsp. flour
1/2 tsp. nutmeg, grated
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley, fresh, chopped or dry
1lb Fetuccini Noodles
Grated Romano Cheese

Directions:
Directions:
Melt butter in saucepan, squeeze garlic and let sizzle slightly on low heat. Do not burn.
Add bouillion. Add flour to make a paste. Add half n half slowly, stirring constantly with a whisk. Add nutmeg, salt, pepper and parsley. Keep stirring until thickened low heat. If too thick, add more half n half.

Cook fetuccini noodles according to package directions.
Serve sauce over fetuccini.
Sprinkle romano over noodles.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 - 45 minutes
Personal Notes:
Personal Notes:
Delicious!!
This alfredo sauce is so good and very rich.
You need to skip the diet to at least try it.
Note:Ground whole nutmeg tastes so much better.

 

 

 

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