Fettuccine Alfredo with Reheat Instructions

This is one of my favorite recipes. I make it all the time. The recipe is adapted from the Fettuccine Aldredo recipe in the Pillsbury complete cookbook. I am so excited to share with you how to reheat it too!

Fettuccine Alfredo

Author: Jennifer Crowther

Yield: 4

Prep Time: 5 Min Cook time: 10 Min

INGREDIENTS:

• 1 package fettuccine
• 3/4 cup butter
• 1 cup whipping cream
• dash of pepper
• 1 1/4 cups Parmesan or Romano cheese
• 2 teaspoons chopped fresh parsley

INSTRUCTIONS:

1. Cook fettuccine to desired doneness. I like mine slightly al dente.
2. Melt butter in a sauce pan over medium heat. Add the pepper and cream. Cook five minutes or until the sauce thickens, stirring constantly. If the sauce separates add a little more cream.
3. Combine with fettuccine noodles or serve on top of fettuccine and save the rest of the sauce for later.

Cook fettuccine to desired doneness. I like mine slightly al dente.

Reheat Instructions
What is the worst thing about reheating a dish with butter and cream? The two separate. I have the answer to the problem below.

Put the Alfredo sauce in a sauce pan and heat slowly over low heat melting the cream and butter.

Stir constantly with a whisk.

When the mixture is completely melted add cream until the mixture is once again white in color.

Now you can have fresh Fettuccine Alfredo two days in a row.