Index
E
F
1. Fettuccine Alfredo
2. Frosting
1. Fettuccine Alfredo
1 pound fettuccine ½ cup butter 2 cloves garlic, minced 1 cup whipping cream 1 cup freshly grated parmesan cheese 1/2 cup chopped parsley Freshly ground pepper Salt Bring a large pot of water to a boil, add a generous amount of salt. Cook the fettuccini until al dente. Meanwhile in a separate pot melt the butter. Add the garlic and sauté briefly. Add the cream and bring to a simmer. Stir in the cheese. Add the parsley together with the cooked pasta, straight from being strained. Season with freshly ground pepper, toss well to combine and serve immediately. 2. Frosting 1 cup granulated sugar
1/2 cup water
1/4 tsp. cream of tartar
dash of salt Combine above ingredients in a saucepan and bring to boil, stirring until sugar has dissolved. Remove from heat. Have ready, 2 egg whites (unbeaten and placed in a large mixing bowl) 1 tsp. vanilla Very, very slowly pour hot syrup into the egg whites, beating constantly with electric mixer until stiff peaks form. (Approximately 7 minutes). Beat in the vanilla. Frosts tops and sides of two 8″ or 9″ layers or one 10″ tube cake.
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Fettuccine Alfredo is so one of my favourite Pasta dishes. Being on Weight Watchers for a few months now I have not made the dish in awhile. I like your recipe and I will try it the next time I make Fettuccine Alfredo, thank you for sharing.
Hi Deb,
I too love Fettuccine Alfredo but it is definitely a once a year splurge!! ( I went to Weight Watchers too…they have a wonderful program!!)
Monica
Cream of tartar in frosting…i need to find out what it does to the frosting/why added
Ellen, it stabilized the egg whites, this frosting is delicious!!
We love Fettuccine Alfredo, my son usually makes it, I will share this recipe with him.
Carolyn, don’t you love having kids that are old enough and willing to cook!
I love this frosting recipe!
Megan, this recipe is so easy and turns out perfectly every time! my only caution would be that it is best eaten on the day it’s made…not usually a problem!!!