Fettucine alfredo (prince)

Yield: 4 servings

Measure Ingredient
12 ounces Pasta, fettuccine
½ cup Butter or margarine
1 cup Whipping cream or half & half
1 cup Parmesan, grated
½ teaspoon Salt
\N dash Pepper, white
\N \N Cheese, romano

SOURCE: PRINCE BRAND FETTUC

SERVINGS: 4

We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons. I also reduced the Parmesan from the original recipe which called for 1½ cups. This large an amount doesn't combine well with the cream. Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. (My notes: last time I made this, I started the sauce too early and let the butter and cream sit over very low heat for about a half an hour. Jim said it was the best I'd made yet! I think the trick is to reduce the cream a bit before adding the cheese. Simmering for about 10 minutes would probably turn out the same.) Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated.

FROM SALLIE KREBS - HAPPY COOKIN'! Submitted By FRED TOWNER On 10-20-94

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