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Fettuccine Alfredo Recipe

Ingredients

1 (16 ounce) package fettuccine pasta

1/2 tablespoon olive oil

2 cloves garlic, minced

1 (8 ounce) package shredded mozzarella cheese

salt and pepper to taste

3 ounces pasta sauce

1 (12 ounce) can sliced mushrooms

2 ounces shredded mozzarella cheese

1 cup champagne wine

1 cup shredded mozzarella cheese

8 ounces Monterey Jack cheese

Directions

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

Heat oil in a large saucepan with garlic and olive oil. Saute the pasta while browning and stirring, for 5 minutes.

Transfer the fettuccine to the saucepan and add mozzarella cheese and wine. Mix well and transfer to the saucepan with the sauce.

Bring the pasta and fettuccine to a boil. Reduce heat to low and simmer for 10 to 15 minutes, turning again with the pasta and fettuccine.

Stir the sauce all together and heat through. Serve in a glass glass dish or at room temperature.

Comments

Krasty Smath writes:

⭐ ⭐ ⭐ ⭐

I made this to use up romaine seeds I picked from Martha Stewart Living Omnimedia. Somehow I managed to get all the ingredients together. I will make this time and time again.