Fettuccine Alfredo

We finally found an alfredo sauce that has just the right balance of creaminess and garlic.  We served it with Chicken Marsala, which will be posted tomorrow.  And apologies again for the not-so-great picture.  Everything I take after the sun goes down looks like this, but we don't eat dinner at 4:30!


Fettucine Alfredo:
(for 1 # of pasta)
click here for printable version



3 tablespoons butter
1 cup heavy cream
3 cloves of garlic mashed with 1/2 teaspoon salt (in mortar and pestle)
pinch of nutmeg
3/4 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, minced
1/2 cup grated parmesan cheese


Boil water for pasta.
Put the butter, cream and garlic mixture in a large skillet and cook over medium high heat until it reduces by half, stirring frequently.  

Add the nutmeg, salt, pepper and parsely.  Remove from heat and set aside.
Cook pasta.  Toss the sauce with the pasta and cheese.