Brazil's Fettuchinni Alfredo (Traditional)

* Exported from MasterCook *

Brazil's Fettuchinni Alfredo (Traditional)

Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Unsalted butter -- 1 cube
1 pint Heavy Cream -- ok to use 1/2 & 1/2
1 clove Garlic -- crushed
Sea salt -- to taste
Fresh Ground White Pepper -- to taste
Fresh Ground Nutmeg -- to taste
8 oz Quality Parmesan Cheese
1 lb Fresh Fettucinni Noodles -- cooked

Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly incorporate
cream or light cream into butter with a wisk. Season with salt, pepper and
nutmeg.
Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don't have to use
all of the cheese.

Variations:
I like to use reconstituted porcini or shitake mushrooms added just before
the pasta. Too Good!

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Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas : Serve with a loaf of bread and Ceasar Salad

NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
dish. Too much is too much!