TRADITIONAL FETTUCCINE
 ALFREDO SAUCE

 

1 quart Cream (heavy)
¼ pound Butter
¾ cup Romano Cheese
1 tablespoon White Pepper
½ cup Flour
½ cup Water (cold)
¼ cup Parsley (fresh)

Bring to boil in saucepot, quart of Heavy Cream and ¼ pound Butter. Once boiling, lower heat to a simmer. Add Romano Cheese and White Pepper. Mix flour with ½ cup cold water stirring until smooth and add to pot – whisk until it comes back to a boil and thickens. Mix with 3 pounds Fettuccine (egg, not dry semolina) top with more Romano and Parsley. (serves 4 to 6)

Other Alfredo Ideas:

Sauté’ 8 bacon strips in fry pan, then puree with a small handful of fresh Basil leaves and ½ cup of water. Add to above recipe.

Take traditional recipe, add a cup of Roasted Red Peppers (drained of oil) and 6 Artichoke Hearts, quartered. Instead of serving with Fettuccine, serve on Chicken Breast or Veal