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Print this Recipe    Alfredo 30

Fettucine Alfredo

1 pound fresh fettucine
1.5 of sweet butter
1 C Romano cheese
1 C Parmesan cheese
3/4 C heavy cream
1/2 t White pepper
freshly ground black pepper to taste

2 finely minced scallions
3 strips of crisp bacon or bacon bits
1/2 to 3/4 C portabella mushrooms, chopped

Cook fettucine in a large quantity of boiling salted water until
al dente. Drain well. Place a pat of butter on noodles in a warmed
chaffing dish or casserole to keep warm and fresh.

Saute in a little butter the additions in order given, the scallions
and then the bacon and then the mushrooms.

Melt butter and remove from heat. Stir in the cheese and cream
and all the additions and bring to a boil/bubble stir constantly
over low heat. Pour finished sauce over noodles and toss.

Finish with a lite dusting of white pepper and freshly ground black
pepper.

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