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How to make it

  • Bring lightly salted, seasoned water to a rolling boil, about 8 minutes. Add fettuccine & cook according to package instructions. (Barilla fettuccine takes about 8-10 minutes.) When pasta is ready, remove from heat & drain.
  • While pasta is cooking, make the alfredo sauce: Sauté garlic, onion, & bay leaf in olive oil on low heat in a large (12-13") sauté pan until tender, about 5-7 minutes. Season with salt, & black & white pepper. With about a minute to go, add butter & cornstarch in a separate area of the pan, stirring thoroughly to combine, using a whisk, until it's formed a thick roux. When butter has melted, turn up heat to medium-low and quickly pour in creamer, milk, & (1/2 c.) cheese, whisking continuously with each addition. Next, stir in oregano. After about 4-5 minutes, sauce should begin to bubble. Continue to cook until sauce thickens & becomes rich & creamy. Continue to stir to break up any skin (from the milk) that forms on top. With about a minute or two to go, stir in parsley. Remove from heat & stir in yoghurt (or sour cream), basil, & nutmeg. Stir thoroughly to combine. Discard bay leaf. Next, add (drained) pasta to the pan & stir to make sure all of the pasta is covered in sauce. Divide up evenly and transfer to two plates. Sprinkle with additional (1 Tbsp.) cheese & serve hot.

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  • rosej 6 years ago
    I think I'll be making this tonight.
    Was this review helpful? Yes Flag

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