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1993-01-13
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Path: not-for-mail
Newsgroups: rec.food.recipes,rec.food.veg
Distribution: world
From: stanh@cc.usu.edu
Date: 21 Apr 1992 15:52:21 GMT
Subject: LACTO: Fettuccine Alfredo
Summary: Good Alfredo
Archive-Name: recipes/lacto/fettuccine-alfredo
Keywords: recipe lacto fettuccine alfredo
Followup-To: rec.food.veg
Organization: Utah State University
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F43A44.4E26@mthvax.cs.miami.edu>
This is one of my favorite recipes that I thought you all would enjoy.
This is my favorite Alfredo recipe and I've been looking for a long
time. (Its also the most authentic.)
Fettuccine Alfredo:
6-8 oz. fettuccine
1/4 Cup butter (not margarine)
1 Cup good parmesan cheese (Kraft if you buy grated parmesan)
1/2 Cup heavy cream
1 Tbs. finely chopped parsley
salt & garlic to taste
Bring a big pot of water to boil add your fettuccine and start prep for
the sauce. Chop your parsley fine and set asside. Grate the parmesan
as fine as possible and set asside. In a small sauce pan MELT butter
but DO NOT BOIL IT! Remove from heat and stir in parmesan and then
slowly stir in the cream. (*Add salt and garlic at this point if you
are going to) Return to heat at lowest setting and stiring frequently
until it just comes to a boil. Remove from heat, stir in parsley and
serve over fettuccine with asprig of parsley for garnish.
*Try it without the salt and garlic at first and add some to taste
after a few trys. Its very tasty without and you should only use them
is very small amounts as it is very easy to overpower the sauce.
Other helpful notes:
Don't use a cheap grated parmesanf! Some preservative or something they
put in it makes it seperate and then you just have goo.
PLEASE!!!
Please post any or all of your favorite pasta sauces alfredo or other.
Stanley A. Hawks stanh@cc.usu.edu