Ingredients
8 oz fettuccine pasta
1 5/8 cup carnation 2% (1 lg can)
7/8 oz grated parmesan cheese
1 tsp garlic powder
1/2 tsp basil, dried
1 black pepper, coarsely grnd
Directions
Cook pasta according to directions. Drain; immediately return to
pot. Add Carnation canned milk, parmesan, garlic powder and basil.
While stirring constantly, cook over medium high heat until sauce is
bubbling and thickens. Season with pepper to taste. Serve
immediately. Top with additional Parmesan if desired. VARIATIONS:
FETTUCCINE ALFREDO WITH SALMON: When sauce thickens, stir in 1/3 cup
thinly sliced smoked salmon, cut into strips or chunks of canned
salmon. FETTUCCINE ALFREDO WITH HAM AND PEAS: When adding Parmesan,
stir in 1 cup slivered cooked ham and thawed frozen peas. Prep time:
5 minutes Cook time: 15 minutes
Servings: 4 servings
Classic Fettuccine Alfredo Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
We can read the history of meal recipes far back into the far past, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in Roman times around 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of his times were skilled in the use of a wide range of aromatic flavors, including many that are still in use today like basil, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created an outbreak in manuscripts on cookery, some of which still exist in private collections. For the next few years, the powerful and rich strove to serve the most exotic banquets, and consequentially the best chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks are starting to become popular mostly due to better eduction, people having increased free time and having more money to spend. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Classic Fettuccine Alfredo recipe.
