Fettuccine Alfredo

Recently one day grocery shopping I ran into a dear friend, and she and I stopped to chat and get somewhat caught up with our families.  She had my cookbook, and asked "why I had not published my Fettuccine Alfredo"?  I had published the Chicken Marsala in my cookbook, and left out the Fettuccine Alfredo!   In the days of having my restaurant, Fettuccine Alfredo and Chicken Marsala were always served together.  My friend had worked with me at the restaurant and this was one of her favorites.  So, in her honor, I do not want her to wait until I publish a second edition, I share with her and all of you!   Back in the  days of having my restaurant, truly this was the hardest work I have ever experienced in my life, but I can definitely express to you, we were having some fun!  Friday nights were exhausting, but we never laughed so much.  We had to laugh to keep from crying!   This recipe goes out to all my family, friends, and customers that were there for me while I had my restaurant!

4 tablespoons of flour

4 tablespoons of salted butter
4 cups of heavy cream
1 cup of grated Asiago cheese
2 teaspoons of Lawry’s Seasoned Salt
1 teaspoon of white pepper
½ teaspoon of granulated garlic

1 pound box of Fettuccine cooked and drained. 

Melt the butter in a saucepan and add the flour.  Lightly cook over low to medium heat.  Slowly whisk the heavy cream and cook until slightly thickened.  Add seasonings and cook until bubbly.  Turn off the heat and stir in the Asiago Cheese.  Toss immediately with cooked Fettuccine and serve with my Marsala Chicken from my cookbook.  I prefer tossing the Fettuccine and the Alfredo Sauce with one serving at a time.  If sauce becomes too thick, add additional heavy cream to the consistency you desire. 

This recipe is not intended to eat often.  The calories and fat content are quite indulgent.  Save it when there is a special occasion and you just want to have some fun!  Of course a bottle of wine highlights the fun!  Enjoy my friends!