Fettuccine Highfredo
1 lb. box fettuccine noodles
1/4 c. butter
1 c. whipping cream
pinch of salt
pinch of pepper
2 tbsp. minced garlic
1/4 c. freshly grated Parmesan cheese
1/2 oz fine quality bud or
1 gram hash
Additional Parmesan cheese
Melt and simmer butter in a large skillit with the hash or bud for 30 minutes over a low or medium/low flame. Increase the temperature of the flame until the budder starts to foam (If it hasn't already) add cream and simmer for 2 minutes. Season with salt, pepper and add the garlic.
While the butter is simmering with the hash, cook then drain the noodles. Place in a deep skillet (Like a wok) add parmesian cheese then add the sauce and stir over a medium low - mediuam heat until the sauce coats the noodles and starts to thicken (Usually half a minute to two minutes) Serve and enjoy.
1 lb. box fettuccine noodles
1/4 c. butter
1 c. whipping cream
pinch of salt
pinch of pepper
2 tbsp. minced garlic
1/4 c. freshly grated Parmesan cheese
1/2 oz fine quality bud or
1 gram hash
Additional Parmesan cheese
Melt and simmer butter in a large skillit with the hash or bud for 30 minutes over a low or medium/low flame. Increase the temperature of the flame until the budder starts to foam (If it hasn't already) add cream and simmer for 2 minutes. Season with salt, pepper and add the garlic.
While the butter is simmering with the hash, cook then drain the noodles. Place in a deep skillet (Like a wok) add parmesian cheese then add the sauce and stir over a medium low - mediuam heat until the sauce coats the noodles and starts to thicken (Usually half a minute to two minutes) Serve and enjoy.
