FETTUCCINE ALFREDO
BETTY CROCKER, PAGE 363
INGREDIENTS
8 OZ UNCOOKED FETTUCCINE
1/2 CUP BUTTER OR MARGARINE
1/2 CUP WHIPPING (HEAVY) CREAM
3/4 CUP PARMESAN CHEESE
1/2 TEASPOON SALT
DASH OF PEPPER
1. COOK FETTUCCINE AS DIRECTED ON PACKAGE.
2. MEANWHILE, IN 10-INCH SKILLET, HEAT BUTTER AND WHIPPING CREAM OVER MEDIUM HEAT, STIRRING FREQUENTLY, UNTIL BUTTER IS MELTED AND MIXTURE STARTS TO BUBBLE; REDUCE HEAT TO LOW. SIMMER 6 MINUTES, STIRRING FREQUENTLY, UNTIL SLIGHTLY THICKENED; REMOVE FROM HEAT. STIR IN CHEESE, SALT AND PEPPER.
3. DRAIN FETTUCCINE; RETURN TO SAUCEPAN. POUR SAUCE OVER FETTUCCINE; TOSS UNTIL FETTUCCINE IS WELL COATED. SPRINKLE WITH PARSLEY.
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