Recipe Submitted by Rusty ..|.. Category: Pasta
Note: Freshly grated Parmesan is important for this recipe to work. The better the cheese, the better the sauce.
Pour the cream into a heavy-bottomed
saucepan and bring it to a boil. Gradually, whisk in the
Parmigiano-Reggiano. Add parsley, salt, and freshly ground black pepper.
Stir until the sauce is well combined.
In the meantime, bring a large pot of salted water, with about a quarter cup of olive oil added, to a boil. Cook pasta according to manufacturer's instructions. Drain well. Toss with Alfredo sauce.
Top with grated Parmigiano-Reggiano, if desired. Garnish with a couple sprigs of Italian flat-leaf parsley. Enjoy!
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org