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Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo, by , is from Brookshire Learning Center (Room 6), 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:  
Ava Turner

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Fettucine Pasta
6 tbsp. butter
1 garlic clove, minced
1 c. heavy cream
tsp. salt
1 c. shredded parmesan cheese
tsp. pepper
2 tbsp. Italian parsley (optional)

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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Use real parmesan cheese, refrigerated.
If you would like it to be more "saucy", use less than 1 lb of pasta.
Leftover pasta water may be used to thin out pasta sauce.

 

 

 

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