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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A creamy and comforting cheese sauce, with a hint of pepper and nutmeg, coats fettuccine noodles in fine fashion. This is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sauteed in butter and garlic, notes Jo Gray from Park City, Montana. Ingredients:
4 ounces uncooked fettuccine |
3 tablespoons butter |
1 cup heavy whipping cream |
1/4 cup plus 2 tablespoons grated parmesan cheese, divided |
1/4 cup grated romano cheese |
1 egg yolk, lightly beaten |
1/8 teaspoon salt |
dash each pepper and ground nutmeg |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; top with Alfredo sauce and remaining Parmesan cheese. Yield: 2 servings.
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