Fettuccini Alfredo
This recipe is easy enough to make and full of flavor. Sure to impress anyone that eats it.
Ingredients (actual amounts vary depending on personal preference)
- Fettuccini (half a package or so)
- Grated Parmesan - 1/2 cup
- Grated Romano - 1/2 cup
- Butter - 1/4 pound
- Garlic - 2 to 8 cloves
- 1/2 liter Whipping Cream or Half and Half
- Broccoli or Peppers (optional)
- Fresh shrimp or chicken breast (optional)
Directions
Start boiling a pot of water, add a pinch of salt (The salt makes the water boil at a higher temperature)
Mince Garlic 2-8 cloves (depending on how much you like garlic)
Melt 1/14 pound of butter or margarine ( most recipes suggest a half pound or more, after a few experiments I found you pretty much achieve the same effect with much less, without the high cholesterol death of course. Although if you prefer the finer things in life add the extra butter)
Once butter is fully melted add the garlic and let simmer for a while on low heat
Add roughly 1/2 liter of cream or half and half to mixture, stir occasionally and simmer - DO NOT ALLOW SAUCE TO BOIL
Cook the fettuccini until desired tenderness, drain, (don't rinse) and put back in pot.
Slowly mix in the parmesan cheese, mix thoroughly, then add the Romano cheese.
After cheese is well mixed in, pour in cream mixture and give it a good stir.
Allow pasta to sit for a few minutes to allow it to thicken, top with fresh parmesan and served.
(Optional) Chop up some broccoli and red pepper into bite sized pieces and fry in olive oil for 1-3 minutes. Or top your dish with fresh shrimp or succulent chicken breast for that extra effect.