Okay, I have another great recipe to share with you that I received from my old college roommate. I tried looking up other recipes for Fettuccine Alfredo and mostly all of them sound so terrible due to the amount of butter and heavy cream they call for that I never want to try it. That and the reviews say its too rich or they can't get the sauce to taste right. So, far I have stuck with the same old recipe I have been given and it works just great! Now, this gives just enough sauce to coat the noodles and not a lot of extra which is just fine with me.
Fettuccine Alfredo Prep Time: 5min Cook Time: 15-20 Clean up: 10-15min
(double the recipe if for more than 2 people)
1 cup of milk
1 egg yolk
1/2 package of fettuccine noodles (cooked for 9-12 minutes)
spices to your tastes (salt, pepper, cayenne pepper, basil, oregano etc.)
2 tablespoons of butter
1 package of shredded Parmesan cheese.
Its that easy! Serve with side salad, chicken and garlic bread.
1. Grill the chicken or cook how you prefer. When the chicken is close to done start the pasta, make sure you have enough time (10-15) to cook the pasta and sauce so the chicken doesn't get cold.
2. Cook your noodles according to the package directions and to your desired Al dente.
3. If you want to cook garlic bread in the oven put it in when the noodles are halfway done, the garlic bread usually takes 10-13minutes.
4. Mix the milk, spices and egg yolk in a small bowl, whisking them together.
5. Once the noodles have been cooked, drain them and throw them back into the pot with the butter on medium heat. Once the butter has mostly melted, add the milk mixture to the noodles and once the liquid has heated up slowly mix in the Parmesan cheese in small handfuls.
6. When the sauce has thickened and is sticky all over the noodles you are done. Serve immediately and I suggest placing the extra noodles in another bowl or tupperware container after your done serving. Soak the pot while you eat. Makes great reheated lunch leftovers.
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