Parmesan Fettuccine Alfredo
Parmesan Fettuccine Alfredo recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, fettuccine
|
|
| 1 5/8 | cups |
evaporated milk
|
|
| ⅞ | ounces |
Parmesan cheese
grated |
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
basil
dried |
*
|
|
black pepper
coarsely grnd |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, fettuccine
|
|
| 384 | ml |
evaporated milk
|
|
| 25.3 | ml/g |
Parmesan cheese
grated |
|
| 5 | ml |
garlic powder
|
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | x |
black pepper
coarsely grnd |
*
|
Directions
Cook pasta according to directions.
Drain, immediately return to pot.
Add Carnation canned milk, parmesan, garlic powder and basil.
While stirring constantly, cook over medium high heat until sauce is bubbling and thickens.
Season with pepper to taste. Serve immediately.
Top with additional Parmesan if desired.
