Friday, February 27, 2009

Alfredo Pasta

½ cup (1 stick) butter
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
¼ cup grated Parmesan cheese
1 (12 ounce) box gluten free fettuccine pasta
1/4 cup chopped Italian parsley

Melt the butter in a medium saucepan over medium heat. Add the cream, garlic powder, and pepper; simmer for 10 to 12 minutes or until thickened. At the same time, bring 4 to 6 quarts of water to a boil and add the pasta. When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese. When the pasta is cooked, drain it. Serve the pasta on plates with Alfredo sauce poured over the top. Garnish with chopped parsley.

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