My niece, Robin, loves fettuccine alfredo. We had fun eating it together at an Italian place in the Theatre District. Here's my recipe (from Joy of Cooking):
Makes 4 main-course servings
Cook 1 1/4 lbs. fresh fettuccine, or 1 lb. dried
Melt in large skillet over medium heat:
8 T unsalted butter
Drain pasta and add it the to skillet along with:
1 C. heavy cream
1 C. freshly grated Parmesan cheese
salt and pepper to taste
Toss over low heat until the pasta is well coated. Serve immediately.
2 comments:
This looks good. I think I'll try it this weekend.
The day with you as well as the fettuccine is one of the highlights Robin is still talking about.
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