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| ALFREDO SAUCE | |||||||
| 1
1/2 pints heavy cream 8 ounces fresh grated parmesan 1/2 teaspoon fresh ground pepper 1/4 pound butter Place the cream into a sauce pan and reduce by 1/4 to 1/5. Add in the butter, cheese and pepper and stir until combined Let simmer and add in your cooked fettuccine and toss to coat. Yield: 18 ounces |
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