Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:25
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups half-and-half
1/2 cup butter or margarine -- cut into 8 chunks
2/3 cup Parmesan, Asiago or Romano cheese -- freshly grated
3/4 cup fresh herbs -- chopped
salt and freshly ground pepper -- to taste
Note: Fresh herbs can be any combination of parsely, chives, basil, mint
and oregano.
1. Combine half-and-half and butter in a saucepan. Boil gently about 20
minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups.
2. Remove pan from heat; whisk in cheese and herbs. Use immediately or
cool to room temperature and refrigerate or freeze (see Timesaver Tip).
3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettucine,
or 12 ounces dried, following package directions. Drain. Toss with sauce.
Makes 2 cups (4 main dish or 6 appetizer servings).
* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 2 months. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in a saucepan or microwave oven on 50% power until
warmed through, about 3 minutes, whisking frequently and vigorously to
bring it to a creamy consistency.
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NOTES : This sauce is good with fettucine; see step 3 for instructions on
cooking the pasta.
Nutr. Assoc. : 704 0 1034 0 0
