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1995-09-27
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Newsgroups: rec.food.recipes
From: Jei@utxvms.cc.utexas.edu (Jei Gaither)
Subject: Fettuccine Alfredo
Message-ID: <3h38i3$q3n@geraldo.cc.utexas.edu>
Organization: University of Chicago -- Academic Information Technologies
Date: Wed, 8 Feb 1995 22:40:40 GMT
Fettuccine Alfredo
9 oz. Contadina fresh fettuccine (Do not use dry Fettuccine.)
1/2 pint fresh whipping cream (Do not use ultra-pasturized cream.)
1/4 Cup Sweet Cream Butter
1/2 Cup freshly grated Parmesan
1/4 Cup freshly grated Romano
Fresh Basil
Small clove of fresh Garlic, pressed.
Reduce cream at medium boil for 7 minutes.
Mix cream, butter, garlic and cheeses on low heat until cheese is melted.
Boil fettuccine for 5 minutes at high boil (do not overcook).
Drain.
Sprinkle a pinch of minced Basil on each serving to garnish and season.
Serves two as an entree, four as a side dish.
Serves 2 as an entree, 4 as a side dish.
Note: Oregano and Rosemary are an interesting alternative to the
traditional Basil.