An Italian classic made with extra fancy Durum flour, and whole eggs
Fettuccelle & Alfredo Sauce
Ingredients:
15oz P&S Fettuccelle
2/3 cup heavy cream
3/4 cup P&S Grated Pecorino Romano Cheese
3 tablespoons butter
Bring 4 quarts of water to boil, add Fettuccelle and cook for 5-7 minutes stirring occasionally.
While pasta is cooking, melt butter in a sauce pan over low heat, do not burn. Add cream & cheese and stir them together into a creamy sauce. Remove from heat.
Drain Fettuccelle and mix with Alfredo sauce in a large serving bowl. Sprinkle with black pepper and serve. Yields 4-6 servings.
