Monday, February 8, 2010

Fettuccine Alfredo (love this recipe!)

Alfredo Sauce:
1/2 cup butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
salt and ground black pepper

1 pound uncooked fettucine(or whatever noodles you like; my kids like bowtie)

1. 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 if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp. at a time.) Cook and stir for desired consistency.

2. Cook the fettuccine according to package directions; drain.

3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

4. Toss the sauce and the pasta in a large bowl and serve immediately.

Serve with a tossed green salad and hot French bread.

For Chicken Alfredo, stir-fry bite size chunks of chicken in 1 Tbsp. olive oil until cooked and add to the sauce.

For a seafood lover (Ian), toss the sauce with cooked medium shrimp.

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