Title: Fettucini Alfredo Ii
Categories: Pasta Cheese Italian
Yield: 4 Servings

FROM: MIKE AVERY

This is very easy, very quick, and very good. You may wish to add some fresh parsley or a little pepper to the sauce, but DO NOT add any salt, or use salted butter, as the cheese makes it salty enough. This recipe was given to me by my ex-wife Suzette Greenlee, who also gave it to the Whole Foods Market, who distributed it for a while. (Serves 4, maybe.) 1/2 cup unsalted (sweet) butter, 1 lb fresh Fettucine noodles 1/2 c light cream (or diluted Creme Fraiche), 1 c freshly grated parmesan cheese, Pinch of nutmeg, Pinch of fresh parsley (optional) A little pepper (optional) Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt the butter over very low heat - DO NOT LET IT BROWN!! Once the butter has melted, stir cream and Parmesan into the butter. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with nutmeg, parsley, and pepper. Turn the sauce down to a simmer and add fettucine to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately. The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.

Submitted By SANDEE EVELAND On MON, 11-15-93 (10:05)

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