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Alfredo Sauce Recipe

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

Dennis Cox
Added: Tuesday, November 13, 2007


1 pint heavy cream

1/2c. (1stick) unsalted butter, softened

1c. freshly grated Parmigiano-Reggiano

Freshly cracked black pepper

Chopped fresh flat-leaf parsley, for garnish

To prepare Alfredo sauce:
Heat heavy cream over low-medium heat in a deep saute pan.

Add butter and whisk gently to melt.

Sprinkle in cheese and stir to incorporate.

Season with freshly cracked black pepper.

In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.

Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo.

Transfer pasta to a warm serving bowl.

Top with more grated cheese and chopped parsley.

Serve immediately.

Personal Notes:
Personal Notes:
This is a Tyler Florence recipe. I fry some cut up boneless, skinless chicken breasts (bite size nuggets) and add this to the pasta and sauce. Very nice entre'.




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