 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I've had Fettuccini Alfredo at so many restaurants, but always thought it was too boring... so this is what I came up with... I HOPE YOU ALL ENJOY! Ingredients:
1 quart heavy cream |
grated parmesan cheese |
chicken bouillon |
1 (8 ounce) can sweet peas |
1 (8 ounce) can carrots |
1 large tomato (diced) |
crumbled cooked bacon |
1 cup butter |
3 tablespoons onion powder |
3 tablespoons garlic powder |
2 tablespoons parsley (finely chopped) |
4 teaspoons cornstarch |
Directions:
1. In a large saucepan, add heavy cream and butter. Let the butter melt. Then -
2. WHISK in chicken bullion, onion powder, garlic powder and parsley.
3. When you see the it steaming (but NOT boiling), whisk in the grated parmesan cheese. If you don't continue to whisk, it will all collect at the bottom and BURN.
4. Add the peas and carrots, and whisk in the corn starch.
5. Bring to a soft boil, and turn it off. (It will then start to thicken.).
6. Top this sauce over your favorite shape of pasta, and top with crumbled bacon and tomatos.
|
|