FETTuccine ALFRedo!!!!! What's your BEST recipe for this dish?!
1 (16-ounce) package fettuccine pasta
1/2 cup butter
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese (see Cook's Note)
1 teaspoon kosher or coarse salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Additional freshly grated Parmesan cheese for sprinkling
Cook pasta according to package directions. While pasta is cooking, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to to reduce and thicken sauce. Remove from heat and add cooked fettuccini and 1 cup Parmesan. Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.
Makes 6 servings.
Note: The success of this dish depends entirely on the use of fresh Parmesan cheese. Do not use the canned or pre-grated variety, it will not melt properly besides having an inferior taste.
nfd?
Answers: Fettuccine Alfredo
1 (16-ounce) package fettuccine pasta
1/2 cup butter
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese (see Cook's Note)
1 teaspoon kosher or coarse salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Additional freshly grated Parmesan cheese for sprinkling
Cook pasta according to package directions. While pasta is cooking, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to to reduce and thicken sauce. Remove from heat and add cooked fettuccini and 1 cup Parmesan. Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.
Makes 6 servings.
Note: The success of this dish depends entirely on the use of fresh Parmesan cheese. Do not use the canned or pre-grated variety, it will not melt properly besides having an inferior taste.
nfd?
The best recipe for alfredo sauce is very simple:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano cheese
(I use up to 1/2 c extra sometimes, depending on taste)
Freshly cracked black pepper
Pour cream in pan and add butter - stirring until butter is melted. Add cheese (stirring constantly) until it melts and incorporates into cream/butter mixture. Top with pepper. If you like your sauce a little thicker add a little cornstarch (mix with water before adding to sauce). I have found that the better quality cheese you use, the better tasting the sauce is. Also, make sure you use real butter, margarine doesn't work at all. Good luck!!
Pasta, fettucini italian 1.5 KG
Fresh cream 3 LTR
Mushroom fresh .900KG Note,fromthis item u will get 10% losse
unsalted butter,.150KG
omion dry .090 10% losses
parmesan cheese