Fettuccine & Cheese Sauce

Parsley 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
    Boiling water
    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
    Parmesan cheese


    Fresh parsley, chopped
    Freshly ground Tellicherry peppercorns
    Freshly ground Fleur de Sel
    Freshly grated parmesan cheese

1.  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
     and cheese.

     Makes 4 servings