Decadent Fettucine Alfredo Sauce Recipes

Steps:

• Melt butter in saute pan; do not let brown.
• Add cream, and bring the mixture to a soft boil.
• Add parmesan cheese and cook until cheese is melted, and mixture becomes thicker (and it will thicken as it cools).
• Add a sprinkle of ground nutmeg, salt and white pepper to taste.
• Pour over al dente fettucine noodles.

Steps:

• Put the cream in a saucepan and warm slowly. As it warms, toss in the butter and allow to melt. When that is completed, add the cheese and stir until melted. You are done. You can add a bit of fresh grated nutmeg, or fresh herbs if you like.
• A lighter version: Let the cream reduce to about 2/3 of a cup with a low simmer. Melt 1/2 stick of butter, and 2/3 c of Parmesan cheese.
• If you noticed the general ratio is 1:1:1, but you can fudge this a bit, and obviously make the amount you wish, keeping the ratio in mind.

Steps:

• Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
• In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
• Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.