Fettucine Alfredo (Mf)
- 1 lb Fresh linguine
- 1 c Heavy cream
- 3 tb Softened butter
- Salt and pepper to taste
- Nutmeg to taste
Bring a large pot of salted water to a boil. Add the pasta and cook until
it is tender but still firm to the bite, about 3 minutes. Drain and dry
linguine and set aside. In a saucepan place 3/4 cup of the heavy cream and
butter. Cook over medium heat just to thicken. Add linguine to the
saucepan, and toss to coat. Add remaining 1/4 cup of cream and parmesan
cheese. Season to taste with salt, pepper, and nutmeg. Transfer to a
serving dish, and serve immediately.
Yield: 4-6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6505
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.
it is tender but still firm to the bite, about 3 minutes. Drain and dry
linguine and set aside. In a saucepan place 3/4 cup of the heavy cream and
butter. Cook over medium heat just to thicken. Add linguine to the
saucepan, and toss to coat. Add remaining 1/4 cup of cream and parmesan
cheese. Season to taste with salt, pepper, and nutmeg. Transfer to a
serving dish, and serve immediately.
Yield: 4-6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6505
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.
