Sonoma Fettuccine Alfredo Recipe - Cooking Index
Sonoma Fettuccine Alfredo Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Fettuccine - dried |
| 8 oz | 227g | Sonoma marinated dried tomatoes - (1 |
| Jar) 1 1/2 cups | ||
| Whipping cream 1 cup | ||
| Parmesan cheese - (3 ounces) grated | ||
| Fresh | ||
| Salt and pepper - to taste | ||
| 3 tablespoons | 45ml | Chives - chopped |
| 1/2 teaspoon | 2.5ml | Nutmeg |
1. Cook pasta in large pot of boiling salted water 5 to 8 minutes until just tender; drain well.
2. Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and reserve.
3. Add 1/2 cup of the cream to the skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened.
4. Reduce heat to medium; add cooked pasta and mix gently.
5. Add 1/2 cup of the cheese, 1/2 cup of the remaining cream and the reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again.
6. Season with salt and pepper.
Transfer to warmed individual pasta bowls or large platter.
Sprinkle with chives and nutmeg. Serve immediately.
Source:
Timber Crest Farms
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