Fettuccine Alfredo
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 270. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 tablespoons light cream or whipping cream
- 4 ounces packaged fettuccine
- 1/3 cup grated Parmesan cheese
- 1 tablespoon margarine or butter
- Coarsely cracked black pepper
- Ground nutmeg
Instructions
- Let cream come to room temperature. Cook fettuccine (see chart, page 278). Drain well. Return fettuccine to the hot saucepan. Add cream, Parmesan cheese, and margarine or butter. Toss gently till fettuccine is well coated. Transfer to a warm serving dish. Sprinkle with pepper and nutmeg. Serve immediately.
- Fettuccine Alfredo with Mushrooms: Prepare as above, except cook 1 1/2 cups sliced fresh mushrooms and 1 clove garlic, minced, in the margarine or butter till tender. Add to cooked fettuccine with cream and Parmesan cheese.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Dinner: Leftover fettuccine alfredo with broccoli." by axmai; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/17160135@N04/6838689181. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.