| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 9 | oz | Contadina fresh fettuccine (Do not use dry Fettuccine.) |
| 1/2 | pt | Fresh whipping cream (Do not use ultra-pasturized cream.) |
| 1/4 | c | Sweet Cream Butter |
| 1/2 | c | Freshly grated Parmesan |
| 1/4 | c | Freshly grated Romano |
| Fresh Basil | ||
| 1 | sm | Clove of fresh Garlic, pressed |
INSTRUCTIONS
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. Posted to rec.food.recipes by Jei@utxvms.cc.utexas.edu (Jei Gaither) on Feb 8, 1995.
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