https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Fettuccine_Alfredo 2026-04-06T00:03:57Z Revision history for this page on the wiki MediaWiki 1.39.3 https://olsonrecipes.com/w/index.php?title=Fettuccine_Alfredo&diff=93&oldid=prev 2023-06-06T05:16:37Z

<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=Fettuccine_Alfredo&diff=92&oldid=prev 2020-11-24T03:06:33Z

<p></p> <p><b>New page</b></p><div>=Ingredients=<br /> * 1 Tbsp unsalted butter<br /> * 2 tsp all-purpose flour<br /> * 3/4 C whole milk<br /> * 1/4 C half-and-half<br /> * 1 garlic clove, peeled and lightly crushed<br /> * 1/2 tsp each salt and pepper<br /> * Pinch of nutmeg<br /> * 1 C Parmesan cheese<br /> * 1 (9-ounce) package fresh fettuccine<br /> <br /> =Directions=<br /> # Heat butter over medium heat in a large saucepan until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, salt, pepper, and nutmeg and bring to simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan, and remove from heat.<br /> # Cook fettuccine to al dente. Reserve 1 cup pasta cooking water, then drain pasta.<br /> # Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss until evenly coated. Cook until the sauce has thickened slightly, about 1 minute. Add more cooking water as needed to thin sauce to the proper consistency and adjust seasonings. Serve immediately</div>

old>Niels