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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 oz fresh fettuccine
2 1/2 cup heavy cream
1/2 cup fresh lemon juice
12 tbsp butter
2 cups grated Parmesan
1 tsp grated lemon zest
pinch freshly grated nutmeg
salt
white pepper
garlic powder
Directions:
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, white pepper, and garlic powder. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Number Of Servings:
Number Of Servings:
5-6

 

 

 

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