I've not posted here before, but thought you might like this recipe. A friend who is a chef in a country club whipped this up in less than thirty minutes for another friend who was coming for dinner and is a vegetarian. It was delicious. I have made this several times myself since. I was suprised it was so easy.

1 bottle white wine
6 cloves garlic minced (I have also made this with garlic powder...about 3 teaspoons)
1 cup parmasan cheese
1 - 2 tsp. corn starch mixed with a little water

Add wine and minced garlic. Cook on medium heat until it reduces to half. Add parm. cheese and stir until melted. Remove from heat. Right before serving over noodles, put back on heat and add corn starch one tsp at a time (mixed with a little water) until it thickens. I have added up to 4 or 5 tsp sometimes. Mix with pasta.

You can also add broccoli, cubes of chicken, shrimp, crab...whatever you like.

That recipe sounds good, LuckyLL....I have never been a fan of Alfredo sauce made with cream, maybe I'll like this one, thanks.

Cindy

Here is the recipe that I use.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Fettuccine Al'Alfredo
======================
The Classic Pasta Cookbook
Giuliano Hazan

3 Tablespoons butter
1 cup heavy cream
pinch of fresh ground nutmeg
salt and fresh ground black pepper
1/2 cup freshly grated parmigiano reggiano cheese

Bring water to a boil in a large pot.

Put the butter and crean in a large skillet over medium high heat and boil, stirring frequently until the cream has reduced almost by half. Add the freshly greated nutmeg, some salt and a generous amount of fresh black pepper. Remove from the heat and set aside.

Add 1 tablespoon of salt and the pasta to the boiling water. Stir well. When the pasta is cooked al dente, drain it and add to the sauce in the skillet.

Add the fresh grated cheese to the sillet, then toss until the pasta is well coated with the sauce. Season with more pepper and serve immediately.

Servings: 4

Exported from Home Cookin 5.0

Marilyn has a good sounding one that she makes with cream cheese-maybe she will see this and post it. If not, I'll see if I can find it.
RL`

I found it in my book and will put it on "the front burner"-always have cream cheese and 1/2 and 1/2 so......
Marilyn's Alfredo Sauce
8 oz pk linguine or fettuccin
4 oz cream cheese
1 1/2c Half&Half
1/4c freshly grated Parmesan cheese
salt to taste
fresh chopped parsley
While pasta is cooking according to directions, melt cream cheese in pan over low heat. Add cream and Parmesan cooking til combined and thickened. Add salt to taste. Toss with pasta and parsley. Serve immediately.

Thank you Roselin for posting that. I don't make it anymore because we limit our carbs now.

Here is the full fat version. It's probably been 4 years since I made this one:

Fettuccini Alfredo

6 oz. pkg. fettuccini noodles
3 tablespoons butter
1 cup heavy whipping cream
3/4 cup fresh grated Parmesan cheese

Cook noodles as directed on package, drain well. Meanwhile, melt butter in medium to small skillet. Add heavy cream; simmer over low heat stirring often until reduced and slightly thickened. Stir in cheese until melted. Toss hot fettuccini into sauce. For a gourmet flare; place Fettuccini Alfredo in individual pasta bowls, sprinkle with fresh bread crumbs and bake in 350° oven for 5 or 10 minutes. Garnish with chopped red pepper. Makes two servings

Marilyn

Nutmeg! Yup. That makes the difference. Uh, I made this a while ago and put in waaaaaay too much...taught me to read recipes more closely, but now I can tell when it's added and when it's not.

I make mine pretty much like Marilyn, but I saute some crushed garlic in the butter before adding the cream. I know classic Alfredo doesn't have garlic, but, well, why NOT?? Seems criminal to me ;)

Wendy, I agree! I rarely make it anymore but if I do I will remember the garlic!

Marilyn

This is probably counterproductive... but could I make the cream cheese version with neufchatal and low fat 1/2 & 1/2?

Alexa

You might need some cornstarch/water mix at the end if not thick enough, but sounds like a good experiment! I would definitely not boil it, just a nice simmer with the cream cheese and lf cream, then add the parmesan while whisking to make a smooth sauce. I use a lot of parm!

p.s. Gunsmoke loves his new home :)

decided last night that some version of this dish was called for and incorporated a couple ideas from you that were different (for us). from luckylala, i covered the bottom of a large skillet with dry white wine and smashed a couple cloves of garlic and let that simmer until the garlic was softened. then i swirled in some butter and about a 1/2 C of cream, alot of parsley, and then some nutmeg as ann had suggested. once that was simmering, i added in the parmesano regiano and cooked for a bit. it actually was getting too thick and i poured in some fat free half and half and a little more cheese until i got the flavor and consistency i wanted. i think the wine, garlic and nutmeg will become permanent additions to the recipe i've been using for a number of years. thanx guys!

Fettuccine Alfredo

½ C butter
1 ½ C heavy cream
1 T flour
1 T fresh minced parsley
¾ C (3 oz) Parmesan cheese, grated
2 T dry sherry (optional but if you have it, use it!)
12 oz cooked & drained fettuccine

Melt butter in a large skillet. Allow to cool and whisk in the cream. Stir in the flour, parsley, Parmesan and the sherry. Heat gently and stir until it has thickened slightly (do not bring to a boil). Pour over the hot fettuccine. Sprinkle with a little more parsley and toss well.

Can someone please explain to me what "Fat Free" cream is or "Fat Free" half and half? Isn't cream the fat skimmed off of milk? How can it be "Fat Free"? Isn't half and half made from half cream and half milk? So how can it be "Fat Free"? I bought some low fat cream and it doesn't say what's in it on the carton.

in my mind, it's a devised product to give you some of the attributes of the "real thing". i got out a container of it for specific info, which i'm listing below.

per 2 T serving, based on 2000 calories/day it has--
no fat, saturated or otherwise
no cholesteral
25 mg or 1% of daily sodium
3 grams or 1% of total carbohydrates
no dietary fiber
2 grams of sugar
1 gram of protein
4% of vitamin A
4% of calcium

the listed ingredients are:
nonfat milk
milk
corn syrup solids
artificial color
sugar
dipotassium phosphate
sodium citrate mono & diglicerydes
carrageenan
natural & artifical flavors (always wonder what that means!)
vitamin a palmitate

nope--i'm not sure what half of that stuff is! it is sweeter than natural creams and breaks easily in sauces and certainly doesn't whip as a real cream would (or more accurarately, at all!). other than that, it still reminds me in some small way of cream :)

lpink - ROFL. I've always shaken my head at 'fat free half and half'. I suppose it is a compromise for some. A compromise as well is 'vegan alfredo sauce' - google THAT.

Actually, I've had that at a Vegan restaurant - they did a pretty good job. And I've made it myself; not bad as a substitute. The restaurant did a better simulation, but gee, for some reason, they are out of business.

I'll think I'll stick to the traditional Alfredo sauce with or without the garlic. It isn't something that I have very often so when I do, I want the cream and the butter and the parmesan cheese.

I tried fat free Half and Half back when we lived in Dunkirk about 5 years ago. It was awful stuff. I made the mistake of adding it to mashed potatoes and it made them sweet. GAG! I find that fat free sour cream is also too sweet for my taste.

Ann

well, as i said--the sauce had become too thick so the FFHH did the trick for me. and it is sweeter than cream and you need to adjust for that but be that as it may, i really think it has its uses...

I'm using it in my coffee and tea and other cooking applications. I made a sauce with it last weekend that was great. I'm just baffled because my carton has no ingredients listed. Mine's not fat free, it is "light" cream. I thought that was half and half.