Just a quick post here. Just made fettuccini alfredo. My mother doesn’t write recipes down and I wanted to make sure to have the right quantities (and with fettuccini alfredo, “a lot” is an accurate quantity) so I used Emeril Lagasse’s recipe. One cup of cream, one cup of shredded parm, half a stick of butter to simmer, toss is hot cooked fettuccini and 1/4 cup of cooking water. I was generous with the pepper and wah-lah!
(and yes, the set of tongs has gone down in history as one of my most favorite and often used Christmas gift!)