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Friday, August 10, 2012

Fettuccine Alfredo

Fettuccine Alfredo

A couple of years ago, I had a friend to ask me if I had a recipe for Fettuccine Alfredo.  I told her that I had a recipe book by Philadelphia Cream Cheese and would look in it for a recipe.  I gave her the recipe that I found but told her that I had never made it.  This is the same friend that had cooked all Italian dishes for her son's rehearsal dinner and was now cooking a wedding day meal for her daughter.  She said that the Alfredo Sauce was quite good.  It's now a couple of years later and I finally took time to make it last night.  The sauce is creamy and delicious.  I did not cook fettuccine as recommended but did cook angel hair pasta to go with the alfredo sauce.   Since you have to cook it over low heat, it takes a little while to get the sauce to the creamy consistency but it's sure worth it.  The next time that I cook it, I want grilled shrimp to go with it and fresh parmesan cheese to sprinkle on top.  Grilled chicken would also be good.

I think breadsticks would complete the meal.

     Fettuccine Alfredo

1 - 8 oz. pkg. Philadelphia Cream Cheese
1 cup (4 oz.) shredded Parmesan Cheese
1/2 cup butter
1 cup milk
8 oz. fettuccine, cooked, drained

Stir cream cheese, Parmesan cheese, butter, and milk in a large saucepan on low heat until smooth.

Add fettuccine; toss lightly.  Serve with additional Parmesan cheese, if desired.

*Next blog will be on Monday, 8/13/12.

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