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  • February 2008
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Classic Fettuccine Alfredo

This recipe is both simple and quick, ready in 30 minutes. Made with whipping cream, Parmesan cheese, and just a hint of nutmeg.

Classic Fettuccine Alfredo

1 (12-ounce) pkg. uncooked fettuccine
3/4 cup butter or margarine
1 cup whipping cream
1-1/4 cups fresh grated Parmesan cheese
1/4 teaspoon ground nutmeg
2 teaspoons fresh chopped parsley, optional
salt and white pepper to taste

Cook fettuccine as directed on package, drain.

Meanwhile, melt butter in large saucepan over medium heat. Stir in cream. Reduce heat to low; cook 5 minutes, stirring frequently , until mixture thickens slightly.

Stir in cheese, nutmeg and parsley cook; 2 minutes or until cheese has melted. Adjust seasoning to taste with salt and pepper.

Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly, until fettuccine is thoroughly heated. Transfer mixture to large serving platter. Garnish with additional parsley and cheese if desired. 4 servings.

Note: If sauce begins to separate, stir in a little more cream; cook and stir over low heat until smooth.

For a more flavorful version try Chicken Fettuccine a la Fuente


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