Fettuccini Alfredo Recipe
This dish is so easy! And here is a little secret about Alfredo sauce: stirring in one egg to the sauce before
serving helps it to thicken and cling to the pasta better.
— 2 packages refrigerated fettuccini
— 2 cups heavy or whipping cream
— 1 cup shredded parmesan cheese*
— 3 tablespoons butter
— 1 egg
— ½ cup fresh parsley, chopped**
*Do not use grated parmesan; you will end up with a grainy sauce. For best results purchase fresh parmesan
cheese and shred it yourself with a fine shredder.
**Do not use dried parsley. Using the fresh stuff adds better flavor and a restaurant quality presentation to this dish.
1. Cook pasta according to directions.
2. In saucepan bring cream and butter just to a boil, turn off heat. Stir in parmesan cheese, then whisk in
3. Toss the pasta and the sauce together.
4. If you like, use a large serving bowl for a family style dinner. Put the pasta in first then pour the sauce
all over. Sprinkle with lots of chopped parsley and bring to the table.
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