FETTUCCINE & AGED GOUDA ALFREDO WITH ASPARAGUS
Steps:
- Cook pasta in boiling water until al dente. Drain, place fettuccine back into pot and toss with milk. Set aside. Melt butter in large saute pan. Add cream when butter begins to foam, but not browns. Bring butter and cream to simmer for 2 minutes adding salt and pepper. Add grated gouda and continue to simmer on low until sauce thickens. Toss in fettuccine and heat through. Sprinkle with parsley. Serve immediatley.
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