Betsy Dick'S Fettuccine Alfredo
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A italian take on betsy dick's fettuccine alfredo, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 4 Tbsp. butter
- 4 Tbsp. flour
- 1 c. whipping cream
- 2 oz. Provolone cheese
- 2 oz. grated Parmesan cheese
- salt and pepper
- 1/4 tsp. oregano
- 1/4 tsp. basil
- 1/8 tsp. garlic salt
- 1/8 tsp. onion salt
- 1/4 to 1/2 c. milk (if needed)
- 1 (5 oz.) pkg. egg noodles, cooked
Method
Melt butter in a saucepan.
Add flour and stir until bubbly. Do not brown.
Immediately add whipping cream and stir well. Mixture should have a fairly thin consistency.
Add Provolone; cut into small cubes, a few at a time and Parmesan, a little at a time.
Season with spices.
If sauce is too thick, thin with milk. When sauce has a smooth, creamy consistency, serve over hot noodles.
Yields 4 to 6 servings.
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