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Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo, by , is from The Smarz/Snellgrove 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!

Contributor:  
Contributor:  
Donna Snellgrove

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Fettuccine pasta
6 Tbsps butter
1 garlic clove
1 1/2 cups heavy cream
1/4 tsp salt
1 1/4 cups shredded Parmesan cheese
1/4 tsp. Pepper
2 tbsps Italian parsley (optional)

Directions:
Directions:
1. In a large pot, heat water over high heat until boiling.Add salt to season the water. Once it is boiling, and fettuccine and cook according to package instructions.
2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook 1-2 minutes. Stir in heavy cream.
3. Let heavy cream reduce and cook for 5-8 minutes. Add half the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
4. Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
5. Toss the alfredo sauce with the fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned our.
6. Garnish with Italian parsley, if so desired.

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
1. Use real parmesan cheese, which is refrigerated.
2. If you like it to be more " saucy", you may use less than 1 lb. Of pasta.
3. Add chicken or shrimp if desired.

 

 

 

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