Fettuccine Alfredo
A creamy and comforting cheese sauce, with a hint of pepper and nutmeg, coats fettuccine noodles in fine fashion. “This is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sauteed in butter and garlic.
Ingredients
4 ounces uncooked fettuccine
3 tablespoons butter or margarine
1 cup whipping cream
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1 egg yolk, lightly beaten
1/8 teaspoon salt
Dash each pepper and ground nutmeg
Directions
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup Parmesan cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; top with Alfredo sauce and remaining Parmesan cheese. Yield: 2 servings.
Ingredients
4 ounces uncooked fettuccine
3 tablespoons butter or margarine
1 cup whipping cream
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1 egg yolk, lightly beaten
1/8 teaspoon salt
Dash each pepper and ground nutmeg
Directions
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup Parmesan cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; top with Alfredo sauce and remaining Parmesan cheese. Yield: 2 servings.
Source: Taste of Home
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