The Best Fettuccini Alfredo
"THIS IS THE BEST ALFREDO SAUCE YOU HAVE EVER HAD! I LOVE IT AND SO DOES EVERYONE ELSE WHO HAS TRIED IT. YOU CAN ADJUST THE FLAVOR BY ADDING OR TAKING AWAY THE GARLIC AND PARSLEY. THIS IS BEST SERVED WITH PARMESEAN CHEESE BREAD. IT'S FINGER LICKING YUMM YUMM YUMMY!"
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 bags fettuccine pasta
- salt and pepper
- 1 dash parsley
- 1⁄2 cup butter or 1/2 cup margarine
- 4 -6 cloves garlic (minced)
- 2 pints heavy whipping cream
- 1 lb grated romano cheese
- 1 lb grated parmesan cheese
-
CHOICE OF MEAT
- grilled chicken breast (strips)
- garlic coated shrimp (deveined)
- ham (cubed)
directions
- BOIL FETTUCCINI AS DIRECTED; ADDING SALT AND A BIT OF PARSLEY FOR TASTE.
- COOK YOUR CHOICE OF MEAT; FOR THE CHICKEN BREAST STRIPS, I LIKE TO BAKE THEM COVERED WITH FOIL IN THE OVEN AT 425 FOR ABOUT 25 MINS.
- FLAVORING THE MEAT IS VERY IMPORTANT.
- FOR BOTH THE SHRIMP AND CHICKEN I USE GARLIC, SALT, PEPPER, AND PARSLEY.
- THE HAM CAN BE LEFT AS IS.
- AFTER THE MEAT AND THE FETTUCCINI ARE DONE COOKING, I MAKE THE ALFREDO SAUCE SO THAT IT WON'T BE STANDING TOO LONG, SINCE IT MAY START TO GET CLUMPY.
- IN A LARGE SAUCEPAN, MELT THE STICK OF BUTTER.
- ADD GARLIC CLOVES, PARSLEY, AND PEPPER.
- WHEN THE GARLIC HAS SOFTENED A BIT AND THE BUTTER IS COMPLETELY MELTED, STIR IN THE HEAVY WHIPPING CREAM WITH A WISK.
- STIR WITH WISK ON MED-LOW HEAT UNTIL IT IS ALMOST BOILING.
- ADD PARMESEAN AND ROMANO CHEESES UNTIL SAUCE STARTS TO THICKEN.
- THIS SHOULDN'T TAKE LONG, SO DON'T LEAVE THE KITCHEN, OR IT WILL EASILY BURN!
- YOU MAY ADD ALL OR JUST SOME OF THE CHEESE.
- THE MORE YOU ADD, THE THICKER YOUR SAUCE WILL BE.
- ADD SALT FOR TASTE.
- AFTER THE SAUCE IS THE RIGHT CONSISTENCY, ADD YOUR CHOICE OF MEAT AND STIR ON LOW HEAT FOR ABOUT 4 MINUTES.
- SERVE OVER THE FETTUCCINI AND ENJOY!
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Reviews
-
This sauce was terrible I followed the directions...the cheese never melted completely. Very disappointed! -
This is the best sauce ever snd really easy to make.
-
It was very good!!!
RECIPE SUBMITTED BY
I grew up in McAllen, a deep South Texas border town, near South Padre Island, so I grew up loving Tex-Mex cooking. The aroma in my grandmother's house always smelled so wonderful!
Gulf Coast-sized seafood was also plentiful, so I got my fair share of shrimp cocktails, oysters rockefeller, crab crakes, made w/ a Mexican flare, of course.
A few years ago I moved to the Houston area and that's where my Asian food craze began. I'm a sucker for a good sushi place, or oriental noodle house -- I can't seem to get enough of it!
My recipees always have a unique touch... I'm constantly adding/changing up my ingredients. Feel free to add your thoughts to my recipees. Any new idea is always welcome!
