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Fettuccine Recipe

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This recipe for Fettuccine, by , is from Mangia with the Buriani's, 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!

Lance Buriani


16 ounces dry or fresh fettuccini pasta
1 Cup butter
3/4 pint heavy cream
1 dash garlic powder
1 to 1 1/2 Cups grated Parmesan cheese
1/4 Cup finely chopped parsley
Salt and pepper to taste
If needed for roux
2 Tablespoons butter
2 Tablespoons flour

Bring a large pot of salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic powder. Stir in cheese over medium heat until melted; this will thicken the sauce. If sauce needs thickened add a roux of 2 Tablespoons of melted butter mixed with 2 Tablespoons of flour to the sauce and heat until it summers and thickens. Add parsley taste and re-season if needed.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.




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