In deep pot, melt butter, cook onion and garlic until tender.
Reduce heat to low. Mix in flour slowly, stirring constantly. Pour in 1 1/2 qts H & H slowly, stirring until flour is dissolved.
Add parsley. Stir until thick. If too thick, add remaining H & H. Turn off heat and stir in cheese.
Cook fettuccine al dente. Toss with sauce.
Cooked veges or shrimp may be added.
Romans don't use heavy cream-Gourmet magazine 2003
2 oz (1 cup) grated Parmesan
5 Tbsp butter
Originally Submitted
9/29/2014
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