Eileen talks about alfredo sauce.
FETTUCCINE ALFREDO (dairy)
12 ounces uncooked fettuccine pasta
6 tablespoons butter
2/3 cup whipping cream
1/2 teaspoon salt
white pepper to taste
ground nutmeg to taste
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)
Cook pasta according to the directions on the package directions. Drain it and return it to the pan, set is aside. In a skillet melt the butter and cream together until the butter melts and mixture starts to bubble. Cook stirring constantly (DO NOT BRING IT TO A BOIL) for about 2 more minutes. Stir in salt, pepper and nutmeg. Remove the mixture from the heat. Slowly stir in the cheese and continue stirring until it’s completely blended and the sauce is smooth. Return the mixture to a low heat for a just a minute or so but don’t let it come to a boil. Pour the sauce over pasta and toss to coat. Warm the pasta and sauce over a low heat and cook, stirring, until the sauce and pasta is coated and the mixture is warm. Place the noodles and sauce in a serving bowl and garnish with the chopped parsley. Serve immediately. Serves 4
Modified from a Florence Tyler recipe