Page 64 - Indulgence

Fettuccini Alfredo

Since I was a little girl, I always loved spaghetti noodles, but I didn’t encounter

the unlimited joys of pasta until more recently. Most restaurants make it
relatively bland, and only as a starch side item. This changed for me dramatically

when I discovered fettuccini beautifully accented by garlic in a butter and cream
sauce. It became a wonderful meal by itself and has endured as a family favorite.

Consider pairing with a dry white wine made from Chardonnay, Sauvignon Blanc
or Pinot Grigio grapes. For reds, a wine made with Sangiovese or Malbec grapes.

5 T. butter

3 cloves garlic, minced
1/2 teaspoon sage
1/2 teaspoon fresh minced basil

1/8 teaspoon white pepper
1/2 pint heavy cream (1 cup)
3/4 cup Parmesan cheese, freshly grated

1/2 cup Swiss Cheese, freshly grated

9 oz. fresh fettuccine noodles

Cook noodles according to package instructions. Drain.

While the noodles are cooking, in a large skillet melt the butter

and add the minced garlic. Cook on low for about 5 minutes,
stirring often, making sure not to burn the garlic. Add sage, basil
and pepper to the melted butter. Add cream and stir until heated.

Toss with the warm noodles. Mix in cheeses; stir gently until
Swiss cheese is melted and noodles are coated.

Serve immediately on a warm platter.

Garnish with additional chopped basil if desired.

Yield: 2 SERVINGS