Fettuccini Alfredo

0

Find more great family recipes and meal planning assistance at Dine Without Whine

fettFettuccini Alfredo

Makes 6 servings

12 ounces uncooked fettuccini pasta
3/4 cup butter
1 cup whipping cream
1/4 teaspoon white pepper
1 1/4 cups grated Parmesan cheese
2 teaspoons chopped fresh parsley, if desired
1/4 teaspoon nutmeg, if desired

1. Cook fettuccini to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, melt butter in 6-quart Dutch oven over low heat. Stir in cream and pepper. Cook about 5 minutes or until mixture thickens slightly, stirring frequently.
3. Stir in Parmesan cheese; cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccini; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth.

Serve with Garlic Bread and Tossed Green Salad

Find more great family recipes and meal planning assistance at Dine Without Whine

image credit

Share.

About Author

We welcome guest contributors who graciously volunteer their writing for our readers. Please support our guest writers by visiting their sites, purchasing their work, and leaving comments to thank them for sharing their gifts here on CatholicMom.com. To inquire about serving as a guest contributor, contact [email protected]

Leave A Reply

Notify me of followup comments via e-mail. You can also subscribe without commenting.