& Cheese Sauce
is the most widely used fresh herb and is easily dried by tying the stems
together and hanging the bunches upside down. When dried, chop the parsley and
store in an airtight container.
8 ounces fettuccine noodles
1 teaspoon olive oil
Parmesan Cheese Sauce
1 tablespoon butter
2 garlic cloves, crushed in a garlic press
2 tablespoons all-purpose flour
1 ⅓ cups whole milk
2 tablespoons whipping cream
1 ½ cups finely grated parmesan cheese
1 teaspoon dried or fresh chopped parsley
¼ teaspoon ground black pepper
¼ teaspoon salt
Fresh parsley, chopped
Freshly ground Tellicherry peppercorns
Freshly ground Fleur de Sel
Freshly grated parmesan cheese
Bring water to boil in a 12-quart stockpot, boil noodles with
salt and olive oil until al dente or cooked but not mushy.
2. In a 5-quart sauté pan, cook garlic in butter for a few
seconds. Whisk in flour and heat until bubbly. Whisk in the
milk, cream, and cheese. Continue to whisk until thickened.
3. Toss sauce with noodles.
4. Serve individual portions sprinkled with parsley, pepper, salt
Makes 4 servings