Fettuccine Alfredo

Fettuccine Alfredo
6 to 8 oz. fettuccine
¼ cup butter
1 cup parmesan cheese (freshly grated)
½ cup heavy cream
1 Tb. finely chopped parsley
Salt and garlic to taste

Chop the parsley very fine and grate the parmesan as fine as you can. Then melt the butter in a small sauce pan (do not boil) and remove from heat. Stir in parmesan and cream. Return to heat and just bring to boil at a lowest setting. Pour over noodles and coat well. Serve immediately.

{I have to admit I use bottled sauce for my fettuccine alfredo--but this recipe sounds so much better! Now I'm thinking...who needs bottled sauce with a simple recipe like this?! Thanks to Eliza for sharing!}


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