Fettuccine all’Alfredo-The original owner of Alfredo’s Restaurant in Rome, Alfredo Di Lelio, is said to be the originator of this delicious dish of worldwide fame. The quality and taste of the ingredients is the key to success, especially the fettuccine and the cheese. The fettuccine should be freshly made or the best fresh (not dry), thinnest pasta you can buy. Fettuccine Alfredo is finished in the pan, the cooked and drained pasta is added directly to the warmed ingredients in the pan.
Well i've attempted to make Lo Mein at home a few times because it's my favorite Chinese dish. I finally nailed it!! The sauce tastes like a perfect mix between a stir fry sauce and a lo mein sauce! This recipe is officially in our family 'must have' book!! enjoy :)