Recipe: Alfredo Fettuccine, Alfredo Sauce, Basic Alfredo Sauce, Heart Healthy Fettuccini Alfredo

4 RECIPES FOR ALFREDO SAUCE

ALFREDO FETTUCCINE
Source: Gloria Pitzer's Secret Recipes

8 oz. cream cheese, cut in bits
3/4 cup grated Parmesan cheese
1/2 cup butter or margarine
1/2 cup milk
8 oz. fettuccine, cooked and drained

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

---

ALFREDO SAUCE
From the kitchen of Kevin Taylor, the BBQ GURU

1 pint heavy (whipping) cream
1/2 cup butter
2 tbsp cream cheese
3/4 cup grated Parmesan cheese
1 tsp. garlic powder

Simmer cream, butter and cream cheese until melted, stirring constantly. Add Parmesan and garlic powder and simmer for about 15-20 minutes on low OR until the cheese begins to brown just slightly. Season with a little salt and pepper if desired.

---

BASIC ALFREDO SAUCE
For one pound of pasta.

1 cup heavy (whipping) cream
2 cups grated Parmesan cheese
1 stick (1/2 cup) unsalted butter, softened
Nutmeg

In large heavy pan place 2/3 cups of the cream and all the butter. Simmer over low heat until butter and cream have thickened slightly (about 1 minute). Remove from heat, and add 1 pound of cooked and drained pasta of your choice. Return to heat. Toss to coat well. Add remaining cream, cheese and nutmeg. Toss again. Add salt and freshly ground pepper to taste.

---

HEART HEALTHY FETTUCCINI ALFREDO
Source: Recipe created by Dennis G. Malone
Makes 6 servings

2 cups well-cooked canelli, great northern or white beans (fill the cups with beans and add cooking liquid to top of cup)
2 cups soy milk (favorites are Silk Brand Original or Pacific Brand Unsweetened. Be careful not to use vanilla flavored soy milk.)
3/4 tsp. garlic powder
3/4 tsp. salt
1/8 to 1/4 tsp. freshly ground nutmeg, depending on taste
1/4 cup grated low-fat Pecorino Romano sheep's milk cheese, or if diet permits, low-fat Soy Veggie Parmesan (by Soyco Foods)
1 cup dried tomatoes (rehydrated by soaking in boiling water for 20 seconds, drained, allowed to cool and then sliced into thin strips) (optional)
2 cup small broccoli florets (optional)

Begin heating a large pot of water for cooking the pasta.

In a blender, puree beans, milk, garlic powder, salt and nutmeg until very smooth and creamy.

When boiling, add pasta to salted water.

While pasta begins to cook, in a medium sized pot, bring bean and milk mixture, stirring occasionally, to a temperature just below simmering; remove the sauce from the burner and stir in the grated cheese. Adjust the seasoning of the sauce, if desired.

Add broccoli, if desired, to the cooking pasta, to cook the broccoli with the pasta for the last couple of minutes. When the pasta is cooked, yet still firm, drain the pasta, return it to its pot and add the sauce to the pasta.

Divide the Fettuccini Alfredo into individual serving bowls or put it into a serving platter. Garnish the pasta with additional grated soy or Pecorino cheese and minced Italian parsley.