Fettuccine Alfredo -- Fettuccine with Cheese and Cream




3/4 cup heavy cream, whipped (no sugar!)
1/2 cup parmesan cheese, grated
4 tbsp. butter
2 lbs. fettuccine
1 dash finely chopped oregano
Salt and white pepper, to taste


Prepare the fettuccine according to package directions. Boil until just tender yet firm to the bite "Al dente". Drain well. Place fettuccine in a large bowl. Add the softened butter and toss well until all the butter is melted and coating the fettuccine. Add the parmesan cheese and toss again, very well, making sure all the cheese is adhering to the fettuccine. Add the whipped cream and again toss the fettuccine until well coated with the melted cream. (If it appears to dry, add more cream, a little at a time.) Sprinkle with oregano and toss lightly, then serve immediately!

Author's Comments

This makes a good dish to impress you guests. Toss the fettuccine at the table adding the ingredients as you go . . . it will make you appear to be a very knowledgeable chef.

Taken from "Old Country Italian Cookbook", by Donald JP La Marca

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