I’ve never been a fan of alfredo sauce. To me, it’s just plain boring. But, add a little chicken bullion and this otherwise authentic Italian pasta dish turns into a mountain of flavor.
Ingredients:
- 1 1/2 cup butter or margarine
- 2 cups heavy cream
- 3 cups grated Parmesan cheese
- 3 cloves minced garlic
- 2 teaspoons chicken bullion granules
- 1/4 teaspoon salt
- Fresh ground black pepper
- 1 lb fresh Fettucini
Melt the butter in a non-reactive pot. Add minced garlic, salt and chicken bullion, and cook for about a minute.
Gradually add milk and stir. Gradually add parmesan cheese, and stir to melt.
Add to pasta and top with fresh ground pepper and/or Italian parsley.
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1 comments:
I made this the other night. You're right, the chicken boullion makes all the difference in the world :) Thanks for the sweet recipe. Also, once I do my dishes, I should be cooking more for my own blog, LOL
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