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Fantastic Fettuccini Alfredo


This favorite dish is popular and ultimately delicious in Italian restaurants around the world. Now, you can make it at home.

Fettuccini Alfredo is so flavorful with its creamy white sauce and perfectly prepared ribbon noodles. There are some tricks to achieving the right balance and some of the magic is in the tossing!

Fettuccini Alfredo
(about 4 servings)

8 ounces fettuccini noodles
1/3 cup butter or margarine, soft and creamy
¾ cup whipping cream (bring it to room temperature)
¾ cup Parmesan cheese, plus additional for topping (freshly grated is much preferred)
¼ teaspoon ground black pepper

Prepare fettuccini noodles per instructions on package and drain.
Remove pan from heat and return fettuccini noodles.
Add butter and coat the noodles.
Add half the whipping cream and continue tossing.
Add half the parmesan cheese while tossing.
Add rest of cream and toss.
Add rest of parmesan plus the black pepper and toss.

Place in a warmed serving dish and serve immediately. Have extra pepper and parmesan available for topping.

Note that while tossing, the pan should not be on a heated burner. This could cause the butter to separate and the end result will no longer be creamy. Be cautious when tossing; use two forks to separate the noodles so they will be thoroughly coated. Cook only as much as you are going to consume at one sitting. This fettuccini alfredo recipe does not keep well nor does it reheat with the same consistency.

While we may not be able to replicate exactly the Old World artisanship of Fettuccini Alfredo, this recipe will be a wonderfully delicious replacement.

 

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