The Recipe Bin: Italian - Entrees: Eggs & Dairy

    Fettucinni Alfredo
     
     
    ¼ cup Unsalted Butter
    1 pint Heavy Cream
    1 clove Garlic (Crushed)
    Sea Salt (To Taste)
    Fresh Ground White Pepper (To Taste)
    Fresh Ground Nutmeg (To Taste)
    8 oz Parmesan Cheese
    1 lb Fresh Fettucinni Noodles (Cooked)
     
     
    • Melt the butter slowly in a heavy pan, add garlic and saute for a few minutes, do not brown garlic.
    • Remove garlic and discard.
    • Slowly incorporate cream into butter with a wisk.
    • Season with salt, pepper and nutmeg.
    • Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream mixture and toss so the pasta is coated.
    • Remove from heat and add Parmesan by the hand full, you don't have to use all of the cheese.
     

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