Tuesday, October 13, 2009

Fettuccine Alfredo

24 oz dry fettuccini pasta
1 c butter
3/4 pint heavy cream
Salt and pepper (to taste)
1 dash garlic salt
3/4 c grated Romano cheese
1/2 c grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8-10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper, and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the past so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

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