*  Exported from  MasterCook  *
 
                 Brazil’s Fettuchinni Alfredo (Traditional)
 
 Recipe By     : Stephen Brazil
 Serving Size  : 1    Preparation Time :15:00
 Categories    : Boletes                          Italian
                 Italian/Tuscan                   Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Unsalted butter -- 1 cube
    1      pint          Heavy Cream -- ok to use 1/2 & 1/2
    1      clove         Garlic -- crushed
                         Sea salt -- to taste
                         Fresh Ground White Pepper -- to taste
                         Fresh Ground Nutmeg -- to taste
    8      oz            Quality Parmesan Cheese
    1      lb            Fresh Fettucinni Noodles -- cooked
 
 Melt the butter slowly in a heavy pan, add garlic and saute for a few
 minutes, do not brown garlic.  Remove garlic and discard. Slowly incorporate
 cream or light cream into butter with a wisk.  Season with salt, pepper and
 nutmeg.
 Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
 mixture and toss so the pasta is coated.
 Remove from heat and add Parmesan by the hand full, you don't have to use
 all of the cheese.
 
 Variations:
 I like to use reconstituted porcini or shitake mushrooms added just before
 the pasta.  Too Good! 
 
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 Suggested Wine: Full Bodied Red like a Chianti or Burgundy
 Serving Ideas : Serve with a loaf of bread and Ceasar Salad
 
 NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
 dish.  Too much is too much!

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