https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Alfredo_sauce 2026-05-13T19:50:21Z Revision history for this page on the wiki MediaWiki 1.39.3 https://olsonrecipes.com/w/index.php?title=Alfredo_sauce&diff=3&oldid=prev 2023-06-06T05:16:35Z

<p>1 revision imported</p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <tr class="diff-title" lang="en"> <td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 05:16, 6 June 2023</td> </tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div> </td></tr></table>

Niels https://olsonrecipes.com/w/index.php?title=Alfredo_sauce&diff=2&oldid=prev 2017-06-26T20:02:25Z

<p>Created page with &quot;* 3-4 tablespoons butter * 1 cup heavy cream * 1/4 teaspoon freshly grated nutmeg * salt * freshly ground pepper * 1/2 cup freshly grated Parmigiano-Reggiano cheese Cook butt...&quot;</p> <p><b>New page</b></p><div>* 3-4 tablespoons butter<br /> * 1 cup heavy cream<br /> * 1/4 teaspoon freshly grated nutmeg<br /> * salt<br /> * freshly ground pepper<br /> * 1/2 cup freshly grated Parmigiano-Reggiano cheese<br /> <br /> Cook butter, cream, nutmeg, salt and pepper in a saucepan until sauce has thickened and reduced by one third, about 2 minutes.<br /> Add the cheese and stir until melted. Remove from heat.<br /> <br /> Cook 10 ounces dried egg fettuccine according to package directions. Drain pasta and put in bowl. Pour sauce over pasta and serve.<br /> Garnish with additional cheese as desired.</div>

old>Ben