Thursday, January 26, 2012

Fettuccine Alfredo

Now, sometimes you want to be good and eat something healthy for dinner.  If this is one of those times, go look at a different recipe.  This recipe for Alfredo sauce makes no apologies, it cuts no corners, taste and rich creamy texture are its only considerations; dieters beware.  

Consider serving this with some pan-seared chicken and steamed broccoli.  Although I do not recommend adding this recipe to your weekly rotation, it is a treat to indulge in once-in-a-while.

Fettuccine Alfredo
Total Time: 45 minutes     Serves: 4
  • 1 stick Butter
  • 1 pint Cream
  • 1-2 cloves Garlic, minced
  • Pepper, to taste
  • 2 1/2 cups grated Parmesan Cheese
  • 1 pound Fettuccine, cooked and drained

In medium sauce pan melt butter and heat until a foam forms on top.

Add cream and heat until frothy, do not allow to boil.

Add garlic and pepper, stir to combine.

Add cheese and stir until melted.

Allow sauce to reduce on low for about 10 minutes.

Add sauce to cooked pasta and toss to combine.

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