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Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from Church of the Holy Cross, 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 tsp. kosher salt, plus more for pasta pot
1 lb. dried fettuccine
2 cups heavy cream, or half and half
4 tsp. unsalted butter
1/2 cup grated parmigiana-reggiano
10 fresh sage leaves
Directions:
Directions:
Bring a large pot of salted water to boil for pasta. When you are ready to begin sauce, slip the fettuccine into the water. Combine the cream, 1 cup pasta cooking water, the butter, sage and half of the grated cheese in a large skillet over medium heat. Stir to melt the butter and bring just to a simmer. Let simmer lightly for a minute or two, so the cream infuses the sage leaves. When the fettuccine is al dente, transfer it directly to the skillet with the simmering sauce. Season with salt and return to a simmer. Simmer, tossing with tongs, just until the sauce begins to coat the pasta, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, and toss.
Serve immediately.
Personal Notes:
Personal Notes:
John 19:26-27
"When Jesus saw His mother and the disciple whom He loved standing nearby, He said to His mother, "Woman, behold, your Son!" Then He said to the disciple, "Behold, your mother!" And from that hour the disciple took her to his own home."

 

 

 

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