1 pound dry fettuccine,
3 cups heavy cream,
1 tsp. minced garlic,
1 tbsp. finely chopped onion,
1 tbsp. butter,
2/3 cup grated Parmesan,
1/2 cup thick chicken broth,
50 ml. dry white wine,
salt and pepper to taste.
Recipe:In a large skillet heat the butter and saute the garlic and onion until lightly golden. Deglaze with the white wine and add the cream and chicken broth. Bring to a boil and reduce to 1/3 or until thick. Add the Parmesan and season to taste. Simmer for 1 minute or until the cheese is dissolved. You should not add the Parmesan cheese earlier, because it will stick to the bottom of the skillet. Boil the fettuccine according to taste or according to package directions - whichever you are more comfortable with. Strain and toss the fettuccine immediately in the Alfredo sauce and serve. Cooking Tip: Although my recipe for Fettuccine Alfredo calls for heavy cream, some people prefer to use table cream or the original Italian cream called panna.
