NEW HAVEN, Conn. (WTNH) – This morning Chef Tomm from New London High School’s Whaler Cafe stopped by our kitchen to cook up a quick and delicious fettuccine alfredo recipe.
Yield: 2 servings
Heavy cream 10 oz
Parmesan, grated 2 oz
Salt and pepper To Taste
Fresh fettuccine 10 oz
Freshly chopped parsley as needed
Sauce: Place the heavy cream into saute pan and bring to a boil.
Reduce slightly and add cheese. Season with salt and pepper to your liking.
Add in 10 ounces of cooked fresh fettuccine ensuring that the sauce completely covers the pasta.
Let sit in the pan under low heat to soak up some of the flavors.
Divide amongst two bowls and garnish with chopped parsley.