Sherasi

Olive Garden Fetuccini Alfredo

1/2 cup real butter
1 pint heavy whipping cream
1 tsp garlic powder
salt and pepper to taste
1 dash cayenne pepper
2/3 cup fresh grated parmesan OR romano cheese
1 lb. box fettuccini, prepared as directed
chopped fresh parsley, for garnish

In a saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
-Remove sauce from heat and stir in cheese.
-Serve sauce over hot fettuccine noodles and sprinkle with parsley.

Notes

Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded.
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03-24-06, 04:01 PM
DorianGreyed
If your pan is big enough (and you are serving a small number of people, you can add almost-cooked pasta to the pan and finish both the sauce and the pasta. The noodles need to be hot, however. When I cooked at an Italian restaurant, all pastas were pre-cooked almost al dente and finished in the sauce. (For some reason, even though the recipes are almost identical, we never cooked the sauce that long. It may have been that we used a much higher flame.)