Tuesday, January 18, 2011

Fettuccine with Garlic Cream Sauce

4 tbsp butter
4 tbsp flour
1 cup cream
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesan cheese
3 tbsp fresh (or 1.5 tbsp dried) parsley
4-5 cloves garlic, minced
1/2 teaspoon fresh nutmeg
1/4 cup sherry or white wine
salt and pepper to taste

1. Cook pasta according to package directions.

2. In a medium-sized pot, melt butter. Add flour. Cook for 2-3 minutes, stirring constantly to cook flour.

2. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Add to cooked pasta and serve.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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