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Category: Main Dish
Prep Time: Cook Time: Total Time:
3/4 pound fettuccine
4 tablespoon real butter, cut into pcs
1 cup heavy cream
1 pinch nutmeg
1 pinch garlic powder or
a little fresh grated garlic (A lot of people do not use the garlic)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese plus more for serving.
(1 pound asparagus optional)
If using asparagus, snap the tough ends off and discard the ends. Cut the asparagus into 1 inch pcs. (I like my asparagus peeled)
In a pot of salted boiling water, cook the pasta until almost done. Add the asparagus, and cook until pasta is done.
Drain the pasta and asparagus.
While pasta is cooking, combine butter, cream and spices in a pan and heat until butter is melted and mixture is hot.
Toss the pasta with the butter mixture and add the parmesan and mix well.
(Note..adding parmesan to hot food:
the proteins in the cheese are dry and when heated to high, clump into a mass in the pot. Any good Italian mother or restaurant cook will tell you to add it off the heat and right before your served it.
Unlike cheddar and swiss cheese which need time to breakdown and melt, they tend to thicken a sauce where parmesan will not, it is a dry cheese and Romano, and certain others have been aged in a warm humidity free areas, allowing the moisture to leach out make them dry and crumbly)
Serve with additional parm
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Fettuccine Alfredo W/ (Asparagus)
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Category: Main Dish
Prep Time: Cook Time: Total Time:
3/4 pound fettuccine
4 tablespoon real butter, cut into pcs
1 cup heavy cream
1 pinch nutmeg
1 pinch garlic powder or
a little fresh grated garlic (A lot of people do not use the garlic)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese plus more for serving.
(1 pound asparagus optional)
If using asparagus, snap the tough ends off and discard the ends. Cut the asparagus into 1 inch pcs. (I like my asparagus peeled)
In a pot of salted boiling water, cook the pasta until almost done. Add the asparagus, and cook until pasta is done.
Drain the pasta and asparagus.
While pasta is cooking, combine butter, cream and spices in a pan and heat until butter is melted and mixture is hot.
Toss the pasta with the butter mixture and add the parmesan and mix well.
(Note..adding parmesan to hot food:
the proteins in the cheese are dry and when heated to high, clump into a mass in the pot. Any good Italian mother or restaurant cook will tell you to add it off the heat and right before your served it.
Unlike cheddar and swiss cheese which need time to breakdown and melt, they tend to thicken a sauce where parmesan will not, it is a dry cheese and Romano, and certain others have been aged in a warm humidity free areas, allowing the moisture to leach out make them dry and crumbly)
Serve with additional parm
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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