Lew Brill

Lew's Fettuccini Alfredo

Main Dishes
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Contributor
Lew Brill
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Status
Published

Description

Cook fettuccini according to package directions. Drain well but do not rinse, because the starch helps thicken the sauce.

Time the pasta so it remains hot when added to the sauce. The sauce may wait over low heat if necessary.

Place a large frying pan over medium heat. Add cream and butter, stirring occasionally until bubbly.

Add freshly ground black pepper to taste.

Add cheese and stir constantly until bubbly and melted.

Add fettuccini and stir. Serve.

For the chicken and broccoli option, thaw at room temperature, cut chicken into bite-size pieces, and add both to the sauce with the fettuccini.

For a lighter option, use half-and-half or fat-free creamer instead of heavy whipping cream.

Source Note

Original page 94. Contributed by Lew Brill.

Ingredients

Structured rows stay easy to scan and print.

  • 2 tablespoons butter
  • 1 pint heavy cream
  • 1/2 cup or more grated Romano cheese
  • 2 packets Splenda
  • 1 pound fettuccini
  • Freshly ground pepper to taste
  • 1 cup frozen broccoli spears, optional
  • 4 mesquite chicken breasts, cooked and sliced, optional

Directions

Ordered steps keep the recipe easy to follow.

  1. Cook fettuccini according to package directions. Drain well but do not rinse, because the starch helps thicken the sauce.
  2. Time the pasta so it remains hot when added to the sauce. The sauce may wait over low heat if necessary.
  3. Place a large frying pan over medium heat. Add cream and butter, stirring occasionally until bubbly.
  4. Add freshly ground black pepper to taste.
  5. Add cheese and stir constantly until bubbly and melted.
  6. Add fettuccini and stir. Serve.
  7. For the chicken and broccoli option, thaw at room temperature, cut chicken into bite-size pieces, and add both to the sauce with the fettuccini.
  8. For a lighter option, use half-and-half or fat-free creamer instead of heavy whipping cream.