Yield: Makes 6 cups / 1.5 L Alfredo Sauce
12 servings (1½ cups/375 mL cooked Fettuccine with 1/2 cup (125 mL) Alfredo Sauce each)
Freeze: Yes (sauce only)
Steam Table: Yes, up to 30 minutes (thin sauce with additional evaporated milk before tossing with noodles as sauce thickens upon standing).
Instructions:
- Cook fettuccini in boiling salted water until al dente; drain.
- Alfredo Sauce: Melt butter in large saucepan over very low heat. Add garlic and sweat 30 seconds. Add evaporated milk, increase heat slightly and bring to a gentle simmer, stirring occasionally. Gradually whisk in parmesan and cook until cheese is melted and sauce is thickened, whisking continuously. Adjust seasoning. Toss with freshly cooked fettuccine, garnish and serve immediately.
Advance prep:
- Prepare sauce, cool and refrigerate covered up to 3 days. For service, gently reheat Alfredo Sauce just until warmed. Toss with freshly cooked fettuccine, garnish and serve immediately.
A la minute:
- If sauce is too thick adjust consistency with additional evaporated milk or pasta water.
Notes:
- If sauce is too thick adjust consistency with additional evaporated milk or pasta water.
- *4 x 370 mL cans
