Ingredients
2 sticks butter
8 oz. cream cheese
1 pt. light cream
1 lb. fettuccine
2 tsp. salt
1 Tbsp. oil
1 c. Parmesan, fresh ground
freshly grated pepper
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt butter and cream cheese in heavy pot. When cheese is almost melted, in bits, add cream. Remove from heat as soon as cream has heated thoroughly. Cook fettuccine using salt and oil. Drain. Toss with sauce, toss again with Parmesan cheese, sprinkle with pepper and serve. Serves 8 to 10.
“The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour.”
cooked samples fortified with 10% carob fruit → resulted in → darker fettuccine with good firmness and hardness