16 March, 2022
To Live For Fettuccine Alfredo
To Live For Fettuccine Alfredo
Notes
Variations you can try. (Add none, either, or both!)
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Chicken: Turn burner on high and melt 3-4 tbsp. of butter in a non-stick skillet. As soon as butter is melted place 2 ea. boneless, skinless chicken breasts into skillet. Turn chicken frequently for approximately 5 – 6 minutes until chicken is thoroughly browned on each side. Turn heat to medium and continue to cook, turning frequently, until chicken is thoroughly cooked (approximately an additional 8 – 10 minutes). Slice thin and place on top of finished fettuccine.
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Mushrooms: Melt ½ cup of butter in skillet, add ½ lbs. of mushrooms and saute until mushrooms are cooked to your liking. Then fold the mushrooms into the finished fettuccine.
Ingredients
- 24 ea. ounces of dry fettuccine pasta
- 1 ea. cup of butter
- ¾ ea. pint of heavy whipping cream
- 1 ea. dash of garlic salt
- Salt and pepper to taste (I prefer white pepper)
- ¾ ea. cup of grated Romano cheese (I prefer Pecorino Romano)
- ½ ea. cup of grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to boil.
- Add fettuccine and cook for 8 to 10 minutes or until al dente and drain.
- In a large saucepan, melt butter into cream over low heat.
- Add salt, pepper, and garlic salt.
- Increase to medium heat and stir in both Romano and parmesan cheese until melted.
- Add pasta to sauce and serve immediately.
- Sprinkle top lightly with parmesan and fresh parsley.
Category
A Pellman Original
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