Fettuccine Alfredo from The New Best Recipe, All-New Edition with 1,000 Recipes (page 277) by Cook's Illustrated Magazine

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Notes about this recipe

  • Eat Your Books

    Can substitute fresh fettuccine pasta for all-purpose flour and eggs.

  • ashallen on November 08, 2019

    A rich and delicious pasta dish. I frequently substitute some milk or half and half for some of the heavy cream to make it a bit lighter. You can vary how thick the sauce comes out by cooking the pasta+sauce for a longer or shorter time over low heat. Some variations we really like are to saute some good ham or prosciutto, diced, in the butter specified in the recipe (cut back on the butter a bit if using fatty prosciutto) first. We remove the crisped ham, proceed with the sauce according to the recipe, and then fold the crisped ham back in at the end. We also like it with cooked fresh or frozen green peas folded in (with or without the ham). [Cross-post for Magazine/Annual Edition.]

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