"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Olive Garden Fettuccine Alfredo, by Carrie Montroy, is from Falcon Park Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. butter 1/4 tsp. black pepper 2 c. heavy cream (can use half & half) 1/4 tsp. garlic powder 12oz. fettuccine pasta 1/3 c. grated parmesan cheese
Melt butter in a medium sauce pan over medium heat. Add the cream, garlic, and pepper and simmer for 10-12 minutes or until itís kinda thick. Add Parmesan cheese. Cook pasta and mix with sauce serve immediately.
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