{"id":981,"date":"2010-08-01T07:53:36","date_gmt":"2010-08-01T14:53:36","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=981"},"modified":"2021-03-03T14:23:21","modified_gmt":"2021-03-03T21:23:21","slug":"croutons-fettuchini-alfredo","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=981","title":{"rendered":"Crouton&#8217;s Fettuccini Alfredo"},"content":{"rendered":"<p>This is a great side dish for richly-flavored meat dishes, like <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=974\">scallopini al limone<\/a>, veal marsala, or <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=406\">grilled Italian sausage<\/a>.<\/p>\n<p><a title=\"IMG_2815\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/33649813446\/in\/dateposted-public\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/c1.staticflickr.com\/3\/2890\/33649813446_542aee3850_z.jpg\" alt=\"IMG_2815\" width=\"640\" height=\"480\"\/><\/a><\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Crouton&#039;s Fettuccini Alfredo<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>4<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"P0DT0H30M0S\"><strong>Time:<\/strong> <span class=\"time\">30 min<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>easy<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1\/2 cup heavy cream<\/li>\n<li>1\/2 stick butter<\/li>\n<li>white pepper<\/li>\n<li>grated Parmesan cheese<\/li>\n<li>fettuchini<\/li>\n<li>fresh parsley if desired<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>For the Alfredo sauce, melt butter over low heat in a small saucepan.&nbsp; Add the cream, stir until blended.&nbsp; Add white pepper (I use 1-2 tsps; you may prefer more or less).&nbsp; Grate in Parmesan cheese and stir slowly as cheese melts and blends in.&nbsp; Keep the heat low (never let it boil) and keep stirring &#8212; it takes a while to melt and blend in the cheese.<\/p>\n<p>While the sauce is cooking, bring salted water to a boil in a large pot and add the fettuccini.&nbsp; Cook until al dente, drain, place in a casserole dish and add Alfredo sauce.&nbsp; Toss until the fettuchini is well coated.&nbsp; Garnish with fresh parsley if desired, or serve as is.<\/div><\/div>\n<p><strong>Notes<\/strong><\/p>\n<p>You can use half-and-half if you prefer, but plain milk is IMHO too thin.&nbsp; It&#8217;s easier to use dried grated Parmesan, but it&#8217;s much more tasty if you grate your own.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a great side dish for richly-flavored meat dishes, like scallopini al limone, veal marsala, or grilled Italian sausage. Notes You can use half-and-half if you prefer, but plain milk is IMHO too thin.&nbsp; It&#8217;s easier to use dried grated Parmesan, but it&#8217;s much more tasty if you grate your own.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[37,12,73],"tags":[],"class_list":["post-981","post","type-post","status-publish","format-standard","hentry","category-italian","category-pasta","category-sauces"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-fP","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/981","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=981"}],"version-history":[{"count":4,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/981\/revisions"}],"predecessor-version":[{"id":2540,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/981\/revisions\/2540"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}