Monday, September 12, 2011

fettucine alfredo.


Fettucine Alfredo from Kelly:

1/2 cup butter
3 oz cream cheese
2 cups heavy whipping cream
1 tsp garlic powder
1/2 cup fancy shredded parmesan cheese
1 tsp salt
1/2 tsp ground black pepper
1 lb fettucine noodles

Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example you're serving it as a dipping sauce without pasta) you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.

Cook the fettucine according to package directions; drain. Stir the parmesan cheese into the sauce and season with salt and pepper. Toss the sauce and pasta in a large bowl and serve immediately.

Can add cooked chicken or shrimp.

*The finished sauce can be refrigerated for up to a week.

1 comment:

  1. This really looks delicious with lots of twists. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification.

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