Fettuccine Alfredo

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I got this recipe years ago from Jenny Beykirch, and I have tweaked it slightly to come to this version, that we love.


 Fettuccine Alfredo

 

1/4 cup butter                         

1/4 cup olive oil

1 Tbs. flour

1 tsp. salt                                   

3 small cloves garlic, pressed

1/8 tsp. pepper

1/4 cup chopped fresh parsley   I use 2 T. dry

3/4 cup cream
3/4 cup milk

1cup parmesan cheese 

                                                         

 

Melt butter over medium heat, add cream and spices until almost at boiling point.  SLOWLY stir in cheese.

Pour this over 1 lb. cooked fettuccine noodles. I have cooked the noodles in the Instant Pot before. You layer them back and forth and cook them for 2 minutes, leave it for 1 AT MOST, and then depressurize. I used 6 cups of water and 2 tsp. salt, but I would increase the water to 9 cups so it is totally covered.

Comments

  1. thejohnmfamilyJanuary 11, 2021 at 4:45 PM

    I probably only use 2 tsp. dry parsley per batch, and add it in at the end. I cut the flour in half. Also, the chicken my kids like with this is a chicken I cut into chunks, and then cook in olive oil with lawry's seasoned salt and lots of ground Italian seasoning from the herb grinder.

    ReplyDelete
  2. thejohnmfamilyFebruary 7, 2021 at 6:03 PM

    I would rethink cutting the flour in half. Ours was too runny tonight.

    ReplyDelete
  3. thejohnmfamilyOctober 24, 2021 at 9:17 PM

    I think you need a minimum of 2 T flour in a double batch

    ReplyDelete
  4. thejohnmfamilyNovember 28, 2021 at 6:19 PM

    You need 3 T. of flour

    ReplyDelete

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