Fettuccini Alfredo
From bakerme 8 years agoIngredients
- about 1/3 of a 1lb. box of fettuccini pasta shopping list
- 2 T. butter shopping list
- 1/2 C. milk, at room temperature shopping list
- 1/2 C. shredded Parmesan cheese shopping list
How to make it
- Break dry fettuccini noodles in half. In a large pot of boiling water, cook pasta until al dente. Drain well in a colander. While the pasta drains, put the butter in the same pot and melt it over low heat. Return cooked pasta to the pot and add milk. Stirring constantly, cook until heated through. Add cheese and stir vigorously to blend. At this point, the mixture will look clumped and curdled and the cheese will look a bit stringy, but don’t worry. Continue to stir vigorously and it will smooth out and become very creamy. As soon as it reaches desired consistency, remove from heat and serve immediately. Top servings with additional shredded Parmesan cheese.
- Note: You can make as much or as little as you want by adjusting the amounts of ingredients. We also like this made with linguine.
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