Sage Infused Fettuccini Alfredo
Here is my original recipe for Fettuccine Alfredo:
½ of a (1-pound) package Fettuccine, uncooked
1/3 cup softened butter
¾ cup whipping cream, room temperature (I use fat-free half and half)
¾ cup freshly grated Parmesan cheese
½ teaspoon salt
1/8 teaspoon white pepper
Dash ground nutmeg
Coarse ground pepper
2 Tbs. chopped fresh parsley
Grated Parmesan cheese (optional)
Cook Fettuccine according to package directions Drain well and place in warm serving dish large enough for tossing.
In pan, add butter and garlic, heavy whipping cream, grated cheese, salt, nutmeg, pepper
In Dutch oven, prepare Fettuccine according to package directions; drain. Remove pan from heat. In same pan, combine hot fettuccine and butter; toss to coat. Add one-half the cream; toss well. Add one-half the Parmesan cheese; toss well. Add remaining cream; toss well to coat. Add remaining Parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy. Arrange in warm serving dish. Serve immediately with pepper and Parmesan cheese. Refrigerate leftovers. 4 servings.
Fettuccine Alfredo replaced our traditional Ham for Easter dinner this year to the delight of our son-in-law, Josh. My heart was warmed as I heard him tell his children how I made it for a special Valentine’s Day dinner when he and their mom were dating.
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