Yield: 4 Servings
|½ cup||Butter or margarine -- cut|
|\N \N||Into 8 chunks|
|⅔ cup||Parmesan, Asiago or Romano|
|\N \N||Cheese -- freshly grated|
|¾ cup||Fresh herbs -- chopped|
|\N \N||Salt and freshly ground|
|\N \N||Pepper -- to taste|
Note: Fresh herbs can be any combination of parsely, chives, basil, mint and oregano.
1. Combine half-and-half and butter in a saucepan. Boil gently about 20 minutes, until mixture has reduced to 1-½ to 1-⅔ cups.
2. Remove pan from heat; whisk in cheese and herbs. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip).
3. To serve: Cook 1-¼ to 1-⅓ pounds fresh or fresh-frozen fettucine, or 12 ounces dried, following package directions. Drain.
Toss with sauce.
Makes 2 cups (4 main dish or 6 appetizer servings).
* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency.
Recipe By : the California Culinary Academy