Cheese Factory Italian Flag Pasta Topped W/ Fresh Herbed Alfredo

READY IN: 50mins
Recipe by bmxmama

I'm not sure where I got this recipe, but it's darn good!Times for cooking are just an estimate. This is a copy cat recipe as far as I know...

Top Review by lauralie41

I didnt notice when tagging this recipe for PAC 2007 that the cream and the amount were missing from the ingredient list. Didnt have any heavy cream in the refrigerator so I searched Alfredo Sauces and found recipe #12365 that used skim milk and flour so I used those ingredients to replace the missing heavy cream. It worked out well and DH loved it! Used fresh parsley and regular fettucini since DH doesnt care for spinach. I did have a lighter tasting sauce than if I would have used the cream and next time will give it a try with the cream since this is now my DH's favorite recipe, Thank you bmxmama!

Ingredients Nutrition

Directions

  1. Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and simmer (do not boil) for 15 minutes or until sauce is slightly thickened.
  2. Whisk in cheese and herbs and simmer another 5 minutes.
  3. Serve immediately over hot cooked pasta.
  4. Makes 6 to 8 servings.
  5. Note: A spinach fettuccine is particularly attractive served with this white cream sauce and garnish with fresh red tomato sauces, colors of the Italian flag.

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