[cooked-sharing]
Tips Section
You can substitute half and half for the heavy whipping cream
Ingredients
Directions
Bring a large pot of salted water (a heaping teaspoon) to boil while while preparing the fettuccine sauce.
In a heavy-bottomed pot (Le Creuset or stainless steel) on low heat, melt the butter (do not let it burn).
Add bouillon and stir until dissolved.
Add the heavy whipping cream or half and half.
Add cheese a handful at a time, stirring after each addition, until melted. Be sure to save enough cheese to sprinkle on top once plated.
Once all the cheese is melted, throw in the parsley and stir.
In a coffee cup, add 2 tsps of cornstarch and the quarter cup of milk. It should be the consistency of paste. You can start with less corn starch and add the milk and additional cornstarch to get the right consistency.
Stir the paste into the sauce (this causes it to thicken).
When the pasta is al dente, drain and return to pot. Add sauce a ladle at a time, stirring well, until all the pasta is coated with sauce.
Transfer to large pasta bowl or plate each individual bowl. Top with fresh parsley and additional grated Parmigiano Reggiano.
Ingredients
Directions
Bring a large pot of salted water (a heaping teaspoon) to boil while while preparing the fettuccine sauce.
In a heavy-bottomed pot (Le Creuset or stainless steel) on low heat, melt the butter (do not let it burn).
Add bouillon and stir until dissolved.
Add the heavy whipping cream or half and half.
Add cheese a handful at a time, stirring after each addition, until melted. Be sure to save enough cheese to sprinkle on top once plated.
Once all the cheese is melted, throw in the parsley and stir.
In a coffee cup, add 2 tsps of cornstarch and the quarter cup of milk. It should be the consistency of paste. You can start with less corn starch and add the milk and additional cornstarch to get the right consistency.
Stir the paste into the sauce (this causes it to thicken).
When the pasta is al dente, drain and return to pot. Add sauce a ladle at a time, stirring well, until all the pasta is coated with sauce.
Transfer to large pasta bowl or plate each individual bowl. Top with fresh parsley and additional grated Parmigiano Reggiano.