Fettuccine Alfredo Side Dish
|Vegetable oil||1 Tablespoon|
|Fettuccine||1⁄2 Pound, uncooked|
|Butter||1⁄4 Cup (4 tbs)|
|Half and half/Whipping cream||1⁄2 Cup (8 tbs)|
|Grated fresh parmesan cheese||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
|Freshly grated nutmeg||To Taste (for garnish)|
Bring water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add salt and oil.
Gradually add fettuccini, being sure water continues to boil.
Cook fettuccini uncovered until tender but firm, stirring occasionally.
In a medium saucepan or chafing dish, melt butter with 1/4 cup half and half or cream.
Simmer 1 minute to thicken.
Remove from heat.
Add cooked fettuccini to butter mixture.
Toss gently to coat.
Add remaining 1/4 cup half and half or cream, Parmesan cheese and pepper; gently toss.
Serve in a chafing dish or large serving dish.
Sprinkle with nutmeg.
Makes 4 servings.