Fettuccine Alfredo

Fettuccine Alfredo

Fettuccine Alfredo

1/2 stick butter
2 cups cream
1/4 cup white wine or
Marsala wine
Nutmeg, garlic powder and black pepper (a pinch of each to taste)
8 oz. freshly grated
parmesan
9-oz. package refrigerated
fettuccine, white or spinach type, cooked according to package
directions (May substitute 8 oz. dry fettuccine, or use homemade fettuccine. If using homemade pasta, stir very gently to prevent breaking the noodles.)

Melt butter and cream in a large skillet. Add wine; stir and bring to a boil. Reduce heat, cook and stir until thickened. Season with nutmeg, garlic powder and black pepper. Gradually add parmesan and stir to melt. Stir in drained fettuccine until coated with the cream sauce. Serve with additional grated parmesan at the table.

Serves 4 as an entrée or 6 as a side dish.

Perfect accompaniments to Fettuccine Alfredo:
A crisp green salad with tomatoes and croutons
Crusty hot bread
Broccoli sautéed with almonds
Chicken or fish, cooked simply (such as grilled)

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