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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from The Bohannan 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:  
18 ounces fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tbls butter
2 cups grated Parmesan
2 tsps grated lemon zest
pinch freshly grated nutmeg
Salt and pepper to taste
Directions:
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Personal Notes:
Personal Notes:
Add grilled chicken to this and make it "chicken fettuccine". This is Sam's favorite. Even she can make it! (although she leaves out the lemon)

 

 

 

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