Internet Recipes #2: Fettuccine Alfredo

This recipe is new to me: I tried it just this week when the Meyerdierks came over so that the Mikes could discuss Sunday School business. There isn’t much I like more than really good Fettuccine Alfredo at a restaurant – especially if it includes seafood, but plain is good, too. However, I’ve never been able to cook one myself that wasn’t too bland. The secret, apparently, is massive amounts of parmesan cheese – makes all the difference! Of course, that makes it more expensive, as well, because this recipe calls for an entire 5 oz. container (or block, if you shred cheese) of parmesan cheese for only 4 1 cup servings of what amounts to a carbohydrate side-dish. That’s pretty expensive by my standards for normal dinners, but it made a great company side-dish.