Monday, December 27, 2010
RECIPE OF THE DAY: CREAMIEST, RICHEST FETTUCCINI ALFREDO YOU'LL EVER TASTE
FROM MEMBER MARI MILLER-LAMB
Creamiest, Richest Fettuccini Alfredo You'll Ever Taste
8 oz. package cream cheese cubed
1/3 cup parmesan (Kraft is fine!)
½-cup margarine or butter
½-cup milk or cream or half and half, whatever you have.
8 oz. fettuccine cooked and drained.
Directions: In large pan over low heat, stir together the first four ingredients until smooth, add to cooked fettuccine. Makes enough for one pound of pasta Particularly good with spinach fettuccine.
Note: You can easily cut the fat in half by substituting low fat cream cream cheese, lowfat milk (or even skim!) and appropriate butter substitute. In a pinch, I've even used low fat sour cream in place of the cream cheese. Turns out just as rich and creamy. Every Italian restaurant I've ever been too has their own version. As far as I am concerned, this one's the best I've ever had and super easy to make.
Enjoy and Happy New Year!