I used to have a recipe for Fettuccine Alfredo which was simplicity itself. As I recall, you tossed freshly cooked fettuccine in melted butter, added some cream, and fresh parmesan. Nothing easier. I have, however, lost the proportions and nothing I have tried over the last few years has come close. I haven't found the recipe in any cookbook, not even Julie and Jacques have helped. Can anyone out there help me? Please?
post #1 of 9
7/8/01 at 2:35pm