Classic Fettuccine Alfredo Recipe - Cooking Index
Classic Fettuccine Alfredo Recipe - Cooking Index
| 8 oz | 227g | Fettuccine pasta |
| 1 5/8 cups | 385ml | Carnation 2% - (1 lg can) |
| 7/8 oz | 24g | Grated parmesan cheese |
| 1 teaspoon | 5ml | Garlic powder |
| 1/2 teaspoon | 2.5ml | Basil - dried |
| Black pepper - coarsely grnd |
Cook pasta according to directions. Drain; immediately return to pot. Add carnation canned milk, parmesan, garlic powder and basil. While stirring constantly, cook over medium high heat until sauce is bubbling and thickens. Season with pepper to taste. Serve immediately. Top with additional parmesan if desired. Variations: fettuccine alfredo with salmon: when sauce thickens, stir in 1/3 cup thinly sliced smoked salmon, cut into strips or chunks of canned salmon. Fettuccine alfredo with ham and peas: when adding parmesan, stir in 1 cup slivered cooked ham and thawed frozen peas.
Source:
Michele Urvater
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.