{"id":34,"date":"2004-07-12T12:26:00","date_gmt":"2004-07-12T12:26:00","guid":{"rendered":"https:\/\/scarytaskbar.com\/recipes\/2004\/07\/12\/fettucini-alfredo\/"},"modified":"2023-11-06T10:21:18","modified_gmt":"2023-11-06T15:21:18","slug":"fettucini-alfredo","status":"publish","type":"post","link":"https:\/\/scarytaskbar.com\/recipes\/2004\/07\/12\/fettucini-alfredo\/","title":{"rendered":"Fettucini Alfredo"},"content":{"rendered":"<p>This is a much richer tasting recipe than the traditional way of making it.<\/p>\n<p>I also like to make it using linguine instead of fettuccine, mainly to cut costs. You can also use spaghetti, if you&#8217;d like.<\/p>\n<p>If you want an even richer taste, use full fat cream cheese instead of light cream cheese.<\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>1 pound of linguine<\/li>\n<li>1 8oz block package of light cream cheese<\/li>\n<li>1 stick of butter or margarine<\/li>\n<li>3\/4 cup of milk<\/li>\n<li>3\/4 cup grated Romano cheese<\/li>\n<li>1\/2 tsp chopped garlic<\/li>\n<li>dried parsley (just enough to make it look lightly speckled)<\/li>\n<\/ul>\n<h2>Directions:<\/h2>\n<ol>\n<li>Chop up the block of cream cheese and the stick of butter and place in a medium saucepan. Add the milk, garlic, parsley, and grated cheese.<\/li>\n<li>Cook over a very low flame, stirring constantly, till all ingredients are thoroughly melted, blended, and smooth. Remove from flame. (it may get thick &amp; clumpy as it cools&#8230;don&#8217;t worry about it)<\/li>\n<li>Cook linguine according to package directions and drain.<\/li>\n<li>Add the sauce and stir till linguine is thoroughly coated.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n<p>Reheat leftovers in the microwave. Add a little milk and heat 1 minute at a time, stirring in between, so it doesn&#8217;t fry.<\/p>\n<p>You can add things like a can of mushrooms (drained), cooked broccoli, cooked shrimp, etc., to the sauce when it&#8217;s done cooking, to give it a little more pizazz.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a much richer tasting recipe than the traditional way of making it.<\/p>\n","protected":false},"author":2,"featured_media":137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39,12,18,3],"tags":[],"class_list":["post-34","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese","category-main-dish","category-pasta","category-vegetarian","wpcat-39-id","wpcat-12-id","wpcat-18-id","wpcat-3-id"],"_links":{"self":[{"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/posts\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/comments?post=34"}],"version-history":[{"count":5,"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/posts\/34\/revisions"}],"predecessor-version":[{"id":711,"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/posts\/34\/revisions\/711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/media\/137"}],"wp:attachment":[{"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/media?parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/categories?post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scarytaskbar.com\/recipes\/wp-json\/wp\/v2\/tags?post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}