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1995-09-27
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Newsgroups: rec.food.recipes
From: ohegarty@sail.uwaterloo.ca
Subject: Fettucine Alfredo
Message-ID: <9307181507.AA12263@sail.uwaterloo.ca>
Organization: University of Waterloo
Date: Sun, 18 Jul 1993 15:07:11 GMT
A friend of mine showed me how to make fettucine alfredo a few years ago.
You won't believe how fast and easy it is!
All measurements are approximate since I don't have this written down
anywhere.
Ingredients:
1/4 to 1/3 pound butter (it won't taste near as good with margerine)
250 ml = 1 cup cream (not half & half, about 20% BF, Table Cream is what
it's called in Canada)
around 1 cup parmesan cheese
chopped garlic (about 1-4 cloves depending on taste and whether you're
going out that night)
freshly ground pepper
fresh fettucine noodles (about a 1 lb package)
Method:
Put on water to cook fettucine. At the same time start the sauce below.
Add fettucine when water is boils. Should be ready at the same time as
sauce.
Melt butter over low heat in a large saucepan (large enough to mix up
fettucine in). Add chopped garlic. When butter is all melted, add cream.
Add ground pepper to taste. Continue cooking on low heat. Once mixture is
_almost_ boiling, add parmesan cheese. This should make the sauce _very_
creamy. If not, add more cheese. Remove from heat.
Add drained fettucine noodles to the sauce and mix thoroughly.
Serve immediately with a Caesar salad and some fresh bread.
Serves 2 very hungry people or 3 moderate portions.
Yum. Enjoy.
This whole recipe takes about 20 minutes to prepare.
(I'd hate to think what the fat percentage is though)
--------------------
Orla Hegarty, Graduate Student (ohegarty@sail.uwaterloo.ca)
Department of Management Sciences, University of Waterloo
Waterloo, Ontario. N2L 3G1 (519) 888-4918 or (519) 885-1211 x5384