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Best Parmesan Alfredo
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Pasta
Recipe Preparation Level: easy
This orgasmic Parmesean Alfredo will have your friends gasping at the table . . . which could
lead to some interesting dinner conversation.
a box of pasta, whatever shape you want.
around a half a cup of cream (or milk, or a quarter cup white wine and a quarter cup cream
is good, too)
a nice chunk of parmesean cheese. Please! Don't even think of making this with that
pulverized cardboard in a can that masquerades as parmesean cheese. Tell someone else
to bring the wine and bread and splurge on a hunk of the real stuff. You will thank me.
1.Fill a big pot with water and some salt and set it to boilin'. You want it hot, hot, hot.
2.Fill a big bowl with hot water from the tap to warm it up.
4.The water is boiling so put the pasta in.
5.Keep grating. You'll need at least three times as much cheese as cream. The more cheese
the thicker the sauce. If your elbows get tired, hand the hunk and grater to a good looking
friend (i.e. hand the hunk to a hunk), just don't skimp on the cheese!
6.Just before the pasta is done, empty all the water out of the bowl and crack the egg into it.
(Let me be up front. You're not going to cook the egg. The FDA would probably have a
hissy fit about that, but according to me, the heat from the bowl and from the just boiled
pasta will be good enough. Hey, I've yet to kill anybody with this dish, and if you're still
complaining, you better wipe that raw cookie dough off your mouth, too.)
7.Pour in the cream and the grated cheese and stir.
8.Grind some fresh pepper in there.
9.Be creative. Add some sun-dried tomatoes, some sauteed chicken breast, some basil
leaves, whatever you think will taste good.
10.Drain the pasta.
11.Pour the pasta into the bowl with the sauce and toss well.
12.EAT and most of all ENJOY!
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