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Monday, August 31, 2009

Alfredo Sauce

1 3/4 cup heavy cream
6 Tbsp unsalted butter
1 cup freshly grated Parmesan cheese
3/4 cup grated fontina cheese
1 lb pasta of choice (fettuccine is suggested)
1 tsp cracked black pepper
salt and pepper to taste

In a saucepan, heat cream and butter until almost boiling. Using a small whisk, stir in Parmesan and then add fontina cheese into mixture and stir until thick and smooth. Salt and pepper to taste.

Bring a large pot of salted water to boil and cook pasta until al dente. Drain and pour into sauce mixture. Serve immediately, topped with shaved Parmesan and cracked pepper.

Serves 4

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