Recipe by Aries_87
By far the best fettuccine recipe I've come across (and I've been through a few). This makes A LOT of pasta... If only cooking for 2, cut the ingredients in half.
Top Review by bluemoon downunder
A quick and very easy recipe that was creamy and flavoursome. I wanted to include some vegetables in this to make a one-dish meal, so I sauteed a diced onion, a thinly sliced leek and, of course, added some minced garlic and thyme, which all went really well with the alfredo sauce. I tried to reduce the fat a but by using low-fat cream and low-fat milk which I always find perfectly creamy enough for our tastes. We really enjoyed this and it's really satisfying to have some other serves in the freezer! Made for PAC Spring 2009.
- 1 (16 ounce) box fettuccine pasta, cooked
- 2 tablespoons flour
- 1 cup parmesan cheese
- 1⁄2 cup butter
- 1 cup light cream
- 1 cup milk
- 1⁄4 teaspoon salt
- 1 tablespoon parsley