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"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

Fettucine Alfredo Recipe

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This recipe for Fettucine Alfredo is from The Rio-Sandone Family Cookbook Project, 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 lb uncooked fettucini
6 tbsp unsalted butter
2/3 cup whipping cream
1/2 tsp salt
pinch ground white pepper
pinch ground nutmeg
1 cup parm cheese
2 tbsp fresh chopped parsley
Directions:
Directions:
Cook fettucine in large pot. While fettucine is cooking, place butter and cream in 10 inch heavy skillet over medium-low heat. Cook, stirring constantly, until blended and mixture bubbles for 2 minutes. Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in parm cheese until blended. Return skillet briefly to heat if necessary to completely blend cheese, but don't let sauce bubble or cheese will become lumpy and tough.

Pour sauce over fettuccine in pot. Place over low heat. Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes. Sprinkle with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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