"IT!" Using a cup of heavy cream, 1/4c butter & 1/2c parmesan - Yum. Only thing was that I had to thicken it. I used 2T cornstarch & it did fine thickening it, but was less than smooth - slightly like melted cheese. Not stringy, but not creamy like it should be. Sooo, maybe a T is the right amount. Oh, & used with salted butter so didn't add any salt. Also didn't add garlic. That's for the garlic bread you serve with it! :) Time2: 1T flour did fine for thickening. Also, with the amounts I gave, this recipe makes a cup & a half (half pound of fettuccine's worth, maybe a little less). GOOD...1/13 Another update: First time I've added the sauce to the pasta. It thickened just a little too much so maybe 1/2T or even none (I know, I know, I read the reviews, too! :D It just doesn't look like it's thickening.) is required. Adding it to the pasta, it needed some salt, too. It is so rich that half pound serves 4-5. Can only eat half as much as a good portion of spaghetti. 'Thinking double sauce & a 12oz box pasta would be right. Update: Probably 1 1/2# for double recipe. Tried 1/8t salt w fett & it's too little; try 1/4t next. 1/2T flour is fine when putting sauce with fettuccine. Yum. Still more (sorry!) Final IT: 1# fettuccine,2c heavy cream,1c parmesan, 2Tflour (if having it on the side),1/4tsalt (if mixing with fettuccine).
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"IT!" Using a cup of heavy cream, 1/4c butter & 1/2c parmesan - Yum. Only thing was that I...