FETTUCCINE ALFREDO

Preparation Time:  10 Minutes                              

Cooking Time:  10 Minutes

Make Ahead:  Make a double batch of
this creamy alfredo sauce and freeze the
unused portion for another time.  

Serves 4

Serve with a tossed green salad and
garlic bread.

SHOPPING LIST

Whipping Cream, Basil, Parmesan Cheese, Fettuccine, Butter

INGREDIENTS

1 cup butter or margarine, softened
2 cups whipping cream
2 cups grated parmesan cheese
1 package fettuccine (12 ounce size)
1/4 cup freshly chopped basil or 1 1/2 tablespoons dried basil

  1. Combine butter, cream and parmesan cheese in a large bowl and mix until smooth and well blended.
  2. Bring a large pot of water to boil and add the pasta.  Cook according to package directions.
  3. Drain the pasta well and add hot pasta to the cheese mixture, toss until well coated.
  4. Transfer to a warm serving platter and sprinkle with basil.  Serve immediately.

VARIATION

You can use this creamy classic sauce on any of your favorite pasta.

EXPRESS COOKING

If the alfredo sauce is a little too thick you can thin it with the pasta cooking water, 1 tablespoon at a time.  Stir after each addition until the desired consistency is reached.

MONEY SAVING TIPS

Leftover fettuccine is a great inexpensive lunch.  Place the pasta in an oven safe dish and top with sauteed bell pepper chunks, mushrooms or broccoli.  Bake at 350 degrees until heated through.  You can also use any leftover chicken for a different taste.

         

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