| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter (it won't taste near as good with margerine) (up to 1/3) |
| 1 |
c |
Cream (not half & half, about 20% BF, Table Cream is what it's called in Canada) |
| 1 |
c |
Parmesan cheese, about |
|
|
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) |
INSTRUCTIONS
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.
Posted to rec.food.recipes by ohegarty@sail.uwaterloo.ca on Jul 18, 1993.
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