Fettucini Alfredo

This is a delicious creamy dish, that is definitely not for the people on diets! But again it is all in the sauce. I remember always ordering this dish as a kid, at an Italian restaurant my parents took me too and I could never finish it. It is extremely rich and delicious.

What you need:
Saucepan for the pasta
Saucepan or large frying pan for the sauce.
Brandy or Sherry
Garlic ,1 clove chopped.
Cream (1/2 pint , 200 ml)
You favourite long pasta, I choose fetuccini for this.
Seasoning.
Olive oil.
Lots of grated Parmesan.

What you need to do:
Cook the pasta to the way you like it. Follow the instructions on the side of the package for amounts per person and cooking instruction. Do this just in advance of making the sauce. The sauce will only take 10 minutes and if you keep the lid on the pasta, they should stay warm enough.
In a pan on a low heat add a tablespoon of olive oil and the chopped garlic clove, stir and cook for a minute until the garlic has become clearer.
Add a tablespoon of brandy or sherry and stir. (The alcohol boils off before eating -sorry! it is purely for taste.)
Add half the cream and turn the heat up. Boil the cream, stirring all the time. The cream will condense as the liquid boils off, and in the process will become sweeter.
Stir in a spoon of parmesan and then another and then a 3rd one.
Add a pinch of salt and pepper.
Stir in and continue to reduce (boil off) the creamy sauce. (Taste it, it should be yummy!).
Stop heating the sauce, when it is twice as thick as it was originally. Add the rest of the cream and stir. Add to the noodles and stir altogether.

Serve with freshly grated parmesan. A salad and some fresh bread.

You can make this even richer by adding chopped mushrooms, when you add the garlic, but the sauce, will no longer be a pale white sauce, it will be a browner.