Fettuccine Alfredo Sauce

5 T. butter

1 cup heavy cream

1 cup chicken stock

2-3 T. finely chopped garlic

1 T. cornstarch mixed with small amount of water

2/3 cup grated parmesan cheese (fresh if possible)

1/3 cup grated romano cheese

1 T. minced fresh parsley

Salt and ground black pepper to taste

16 ounces linguine noodles

Boil noodles in large stock pot as needed. Do not overcook.

In a medium sauce pan over low heat, melt butter and saute garlic until light brown. Add chicken broth and cream and continue heating. Stir in cornstarch. Cook until sauce thickens slightly. Add cheeses which will also thicken sauce.

Add parsley and season to taste. Pour over cooked, drained noodles.

Serve as a side dish to chicken, grilled shrimp, fish, or scallops.

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