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Fettuccini Alfredo 6 ounces of fettuccini, cook based on directions on the box. ½ pint of heavy cream ½ cup of pecorino romano or parmigiano-reggiano cheese ¼ cup (half stick) of butter freshly cracked black pepper ½ cup each Mushrooms and asparagus (optional, amount based on preference) Heat heavy cream over medium heat, add in the butter and whisk until melted. If you choose to add in mushroom or asparagus, do it now. (If you’re choosing to add both, add the asparagus first b/c it takes longer to cook. Let the asparagus cook for a couple of minutes before adding the mushroom)Finally add in the cheese. Salt and pepper to taste. Article by Yvonna Liang |
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