Fetuccine Alfredo
Ingredients
1 pound fettuccini noodles
1/2 cup butter
Freshly grated parmesan cheese
1 cup condensed milk
Fresh parsley
Directions
1. Cream butter. Beat in 3/4 cup grated parmesan cheese and condensed milk. Set aside in a cool place.
2. Prepare the fettuccini as directed on the package. Drain.
3. Toss the butter-cheese mixture with the hot fettuccini.
4. Mound on warm plates. Sprinkle generously with more parmesan cheese and freshly chopped parsley for garnish.
Notes
The warm plates are an absolute must. Because the sauce is cold when you put it on the pasta, you need to keep it as warm as possible. I heat mine up by putting them in a warm oven for ten minutes. Chicken strips are a nice addition to the dish, when I am feeling up to it.
Source
Angels and Friends cookbook
1 pound fettuccini noodles
1/2 cup butter
Freshly grated parmesan cheese
1 cup condensed milk
Fresh parsley
Directions
1. Cream butter. Beat in 3/4 cup grated parmesan cheese and condensed milk. Set aside in a cool place.
2. Prepare the fettuccini as directed on the package. Drain.
3. Toss the butter-cheese mixture with the hot fettuccini.
4. Mound on warm plates. Sprinkle generously with more parmesan cheese and freshly chopped parsley for garnish.
Notes
The warm plates are an absolute must. Because the sauce is cold when you put it on the pasta, you need to keep it as warm as possible. I heat mine up by putting them in a warm oven for ten minutes. Chicken strips are a nice addition to the dish, when I am feeling up to it.
Source
Angels and Friends cookbook
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