R/T's Fettuccine Alfredo
R/T's Fettuccine Alfredo Preparation
Heat roux and add Parmesan cheese.
Periodically thin mixture to desired consistency with heavy cream.
Salt by adding Romano cheese.
When sufficient quantity of sauce is made at proper consistency, egg, garlic, parsley, white pepper, white cooking wine, and nutmeg.
Continue simmering on low heat until pasta has cooked.
Serve over pasta with parsley garnish.
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