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3-5 cloves garlic, minced
1-2 tsp. olive oil
1/4 to 1/2 tsp white pepper
1 or 2 Tbls fresh chopped oregano
1/2 tsp onion powder
1/4 tsp. salt
1/2 pint whipping cream
1/2 cup fresh grated parmasan
Enough fettucini noodles for two medium servings
(All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor)
In a very hot saute pan, quickly saute the garlic in a small amount of olive oil. The garlic should be very well browned and have a strong, nutty aroma. Transfer sauted garlic to another skillet large enough to hold all of the fettucini. Over med. heat add pepper, salt, onion powder and fresh oregano to the garlic. Toss together. Add noodles and toss quickly. Now begin to add the heavy cream and cheese, stirring constantly. Be sure pan is not too hot. Add cream and cheese until the desired consistency is reached.This recipe results in a quite pungent Alfredo type sauce that has a unique flavor.
1-2 tsp. olive oil
1/4 to 1/2 tsp white pepper
1 or 2 Tbls fresh chopped oregano
1/2 tsp onion powder
1/4 tsp. salt
1/2 pint whipping cream
1/2 cup fresh grated parmasan
Enough fettucini noodles for two medium servings
(All amounts are approximate, adjust to personal taste but all ingredients should be fresh for best flavor)
In a very hot saute pan, quickly saute the garlic in a small amount of olive oil. The garlic should be very well browned and have a strong, nutty aroma. Transfer sauted garlic to another skillet large enough to hold all of the fettucini. Over med. heat add pepper, salt, onion powder and fresh oregano to the garlic. Toss together. Add noodles and toss quickly. Now begin to add the heavy cream and cheese, stirring constantly. Be sure pan is not too hot. Add cream and cheese until the desired consistency is reached.This recipe results in a quite pungent Alfredo type sauce that has a unique flavor.
