FETTUCCINE ALFREDO
Yield: 4 to 6 Servings
Arlene Borg
Grammy Guru

1 package fettuccine
1 pint (2 cups) heavy cream or light cream
4 tablespoons butter
1/2- to 3/4-cup imported Parmesan cheese
Salt and pepper
1 level tablespoon cornstarch (optional)
1/4-cup milk (optional)
Cook fettuccine according to package directions, adding a little oil to the water to prevent the noodles from sticking together.
In a medium-size saucepan, melt butter.
Add cream.
Raise heat to medium high and cook until cream reduces and becomes the consistency of lightly whipped cream.
Add cheese and season with salt and pepper. Be sure to keep the heat low to prevent sticking.

If you want a very thick sauce, mix about 1/4-cup of milk with cornstarch; heat until thickened and add to the cream mixture.

Drain fettuccine and place in deep bowl.
Top with the sauce and enjoy.
Be sure to have extra parmesan cheese available to be passed around.

Comments from Grammy Guru
Thanks to a chef I have the recipe.
Not only did he use almost half a stick of butter for each serving,
along with cream and cheese, he also thickened it with egg yolk.
Egg yolk is often used as a thickening agent, but it is tricky to work with.
I do not use egg yolk, not only because it adds more fat and cholesterol,
but also because I've found a little cornstarch blended with water or milk
will accomplish the same thing with much less effort.


LOW FAT FETTUCCINE ALFREDO
Yield: 4 to 6 Servings
Arlene Borg
Grammy Guru

1 package fettuccine
2 rounded tablespoons butter substitute
1 cup fat-free sour cream
1 cup evaporated skim milk, undiluted (or fat-free half and half)
1/2- to 3/4-cup imported Parmesan cheese

Cook fettuccine according to package directions following instructions in recipe for regular fettuccine Alfredo.
In medium-size saucepan, melt butter substitute.
Add remaining ingredients, season with salt and pepper and whisk until smooth.
Keep it warm, but do not boil.

Drain pasta and place in deep bowl.
Pour on sauce.
Serve with extra cheese.

Recipe added 01-30-11