Fettucine Alfredlet

1 packet of tortellini parmesan
2 cups cream
2 cups grated parmesan cheese
3 tablespoons butter
garlic to taste

  1. Boil the pasta until almost done (remove from water a minute or so earlier that you think is done for your tastes).
  2. Move pasta off to the side.
  3. Melt butter in large pan and put in garlic.
  4. Pour in 1/2 c of cream; keep heat low to not curdle the cream.
  5. Stir and stir and stir.
  6. Add another cup of cream when the last bit is warmed.
  7. Stir and stir and stir.
  8. Mix in 1/2 c parmesan.
  9. Stir and stir and stir.
  10. Drain noodles, then pour noodles into pan and fold the pasta into the cream/cheese sauce.
  11. Add more parmesan to all of this when noodles are coated.
    (You can add bacon bits, chicken or asparagus tips at this point if you want.)
  12. Add the rest of the cream.
  13. Continue mixing everything together gently for about 4 minutes over low to medium heat (low enough not to make the sauce bubble. But you are trying to cook the pasta in the cream sauce a bit, so it does need to be toward the medium end of the sprectrum.)
  14. Serve into a bowl and sprinkle a bit of parmesan on top.

7 thoughts on “Fettucine Alfredlet

  1. how can it be ‘fettucine’ if you use tortellini? heh. it brought to mind the first time you ate fettuccine al freddo. we had just moved to Los Gatos, were unpacking, were very tired and hungry, but didn’t want fast food. we found a restaurant called Maxim’s on Main Street and thought we’d try it. You were soooo cute, dressed in your demin overalls, but we were a bit casual. We almost backed out, but the Maitre ‘D [sp?] said we were fine and seated us. We split the dish [as usual] and you loved it.

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