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Title: Luby's Fettuccine Alfredo
Categories: Pasta, Sauces, Cheese, Mushrooms, Dairy
Yield: 7 Servings

1 lb Fettuccine; uncooked
1 tb Vegetable oil
1 ts Salt
2 tb Butter or margarine
1/2 lb Mushrooms; sliced
1 cl Garlic; minced
2 c Whipping cream
1/2 c Parmesan cheese; grated
2 tb Seasoned salt
2 tb Fresh parsley; chopped

Cook the pasta according to the package directions, adding
the oil and salt to the cooking water. Drain.

While the pasta cooks, in a medium saucepan, melt the
butter/margarine over medium heat. Add the mushrooms and
garlic. Cook for about 5 minutes or until the mushrooms are
tender, stirring frequently. Add the cream, Parmesan cheese,
seasoned salt, and parsley. Heat through.

Pour the mixture over the cooked pasta. Toss to coat evenly.

Makes 7 servings.

TIP: Start with a large pot (it should only be half filled
to prevent boil-overs) and lots of water. For a pound of
pasta, use 4-quarts of water.

Heat the water until it is rapidly boiling. Add the pasta
slowly so the boiling never stops.

Check the pasta at the minimum recommended time by lifting
out a strand, running it under cool water, and tasting it.
Repeat every minute until the pasta is cooked the way you
like it.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Area 51 Fettuccine Alfredo
Categories: Pasta, Dairy, Mushrooms, Cheese
Yield: 6 Servings

24 oz Dry fettuccini
1 c Butter
1 1/2 c Heavy cream
Salt & pepper
1/2 ts Garlic granules
3/4 c Grated Romano cheese
1/2 c Grated Parmesan cheese
1 oz Dried "magic" mushrooms;
- chopped, garnish

Bring a large pot of lightly salted water to a boil. Add
fettuccini and cook for 8 to 10 minutes or until al
dente; drain.

In a large saucepan, melt butter into cream over low
heat. Add salt, pepper and garlic salt. Stir in cheese
over medium heat until melted; this will thicken the
sauce.

Add pasta to sauce. Use enough of the pasta so that all
of the sauce is used and the pasta is thoroughly coated.
Serve immediately garnished w/dried mushrooms.

Take a trip and never leave the farm.

RECIPE FROM: https://www.creepypasta.com

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Title: Elaine's Fettuccine Alfredo
Categories: Pasta, Cheese, Dairy, Vegetables
Yield: 6 servings

Salt
2 tb Butter
1 sm Clove garlic; fine chopped
1 1/2 c Heavy cream
1 lg Egg yolk
1 lb Fresh fettuccine
1 c Fresh grated Parmigiano
- Reggiano cheese
Fresh ground pepper

Bring 6 quarts generously salted water to a boil.

While the water heats, melt the butter in a large, deep
skillet over medium-high heat. Add garlic; saute until
fragrant and sizzling, about 2 minutes. Whisk the cream
with the egg yolk in a bowl until blended; pour into the
garlic butter. Reduce heat to medium-low; stir until hot
but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al
dente. (The pasta will float when it's done.) Drain in a
colander, shaking out excess water, but reserve a little
cooking water. Pour hot pasta into the cream mixture and
toss to coat (still over low heat). Add the cheese and
keep tossing gently until cream is mostly absorbed.
Season with salt and pepper. If sauce is absorbed too
much, toss with a little pasta water. Serve in warm
bowls.

By: Alex Witchel

Yield; 6 servings

RECIPE FROM: https://cooking.nytimes.com

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Title: Chile Crisp Fettuccine Alfredo w/Spinach
Categories: Pasta, Chilies, Dairy, Cheese
Yield: 6 servings

Salt
4 tb Butter
2 tb Chile crisp; more to taste *
1 c Heavy cream
1 lb Dried fettuccine
5 oz Bag baby spinach
3/4 c Fine grated Parmesan; more
- to serve

* separpate recipe or store bought

Bring a large pot of salted water to a boil.

While the water heats, melt the butter with the chile
crisp in a very large skillet or Dutch oven over low
heat. Whisk in the cream and keep warm over low. (It
should steam, not bubble.)

Cook the fettuccine until al dente according to the
package directions. Use tongs to transfer the noodles to
the cream mixture, reserving the pasta water. Add the
spinach and turn with tongs until the noodles are well
coated.

Add the Parmesan and toss, still over low heat, until
the noodles are slicked with a creamy sauce, adding a
spoonful or two of pasta water if needed to loosen the
sauce. Divide among serving dishes and top with Parmesan
and more chile crisp, if you’d like. Serve immediately.

By: Genevieve Ko

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Fettuccine Alfredo
Categories: Pasta, Seafood, Cheese, Vegetables, Sauces
Yield: 2 servings

4 oz Uncooked fettuccine
1/4 lb Uncooked U-40 shrimp; peeled
- deveined
1/4 lb Sea scallops; halved
2 tb Olive oil; divided
1 sm Shallot; chopped
1 cl Garlic; minced
1/4 c Chicken broth
1/4 c White wine
1 c Heavy whipping cream or Half
- & Half
1/2 c Grated Parmesan cheese
1 Roma tomato; diced
2 tb Minced fresh parsley

Cook the fettuccine according to package directions.
Meanwhile, in a large skillet, saute shrimp and scallops
in 1 tablespoon oil for 3-5 minutes or until shrimp turn
pink and scallops are opaque. Remove and keep warm.

In the same skillet, saute shallot in remaining oil
until tender. Add garlic; cook 1 minute longer. Stir in
broth and wine. Bring to a boil. Reduce heat; simmer,
uncovered, for 6-8 minutes or until most of the liquid
has evaporated. Stir in cream; cook, uncovered, over
medium heat for 5 minutes or until thickened.

Drain fettuccine; stir into cream sauce. Add shrimp,
scallops and cheese; toss to coat. Sprinkle with tomato,
parsley and if desired, additional Parmesan cheese.

Jimmy Spellings, Oakland, Tennessee

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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