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Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo, by , is from Connie's Guide to Great Food, 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!

Connie Susa


1 (16 oz.) package dry Fettuccine pasta
1 pint heavy whipping cream
1/2 cup (1 stick) butter, softened
1 cup grated Parmigiano-Reggiano cheese or Parmesan cheese
Fresh ground black pepper
Fresh flat-leaf parsley, chopped

* In a large pot of salted boiling water, cook the fettuccine to al dente, per the package directions.
* Drain the pasta and return to pot to keep warm.
* In a deep saute pan, heat the cream over low-medium heat.
* Add the butter and whisk gently to melt.
* Sprinkle in the cheese and stir to incorporate.
* Season with freshly cracked black pepper.
* Add the pasta to the sauce and gently toss the pasta to coat in the Alfredo.
* Check the pasta for seasoning. Add more salt and pepper to taste.
* Transfer the fettuccine to a serving bowl and top with more grated cheese and garnish with the chopped parsley.




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