8 oz Egg noodles 1 c Parmesan cheese 1/2 c Butter 1/2 c Light cream 1 t Parsley 1/4 t Salt 1 ds Pepper Start cooking noodles as package directs. Over a low heat, melt butter and cream in a saucepan. Stir in cheese, parsley, salt and pepper. Reduce heat to low. Drain noodles and pour in serving dish. Pour in sauce and stir gently until noodles are coated.
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4 Levels of Fettuccine Alfredo: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of Fettuccine Alfredo. And then we brought in a food scientist to review their work. Which Alfredo was the best?
Check out the level 3 recipe on the ICE food blog:
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4 Levels of Fettuccine Alfredo: Amateur to Food Scientist | Epicurious