Fettuccine Alfredo Recipe

http://www.bettycrocker.com/recipes/fettuccine-alfredo/61d2461a-da1e-4f20-b101-e0a5186ef337

This is a wonderful meal, to say the least.  The last time I made it was nestled around a nice grilled chicken breast but it should be equally good with bit-sized pieces mixed into the pasta.  An additional morsel would include mushrooms. That said, at some point, it becomes something other than the classical dish so I would avoid tampering with this recipe.

Also, Fettuccine Alfredo can be an exceptional side-dish for a standing rib roast like a fine macaroni and cheese such as I have listed on this post under the Pasta, Beef, and Poultry labels just so you don't miss an opportunity.

In closing, I will stress that you should use the expensive, but high-quality Parmesan cheese such as Parmigiano-Reggiano, not the crap in the familiar tube-shaped containers stuff if your budget permits.  The bottom line is that the difference will be quite remarkable. You get what you pay for...period!


Ingredients

16 oz uncooked fettuccine

1 cup butter or margarine

1 cup heavy cream

1-1/2 cup freshly shredded Parmesan cheese

1 teaspoon salt

1/4 teaspoon black or white pepper

Chopped fresh parsley