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@janbunny19:

janbunny19
janbunny19
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Region: TR
Friday 13 February 2026 20:28:57 GMT
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realmert8
Mert🇹🇷 :
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2026-02-13 20:31:03
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tunabzdmrr
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2026-02-14 06:22:24
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Other Videos

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life better on Saturn❤️@Hoài Thanh💕 #xuhuong #fyp #hoaithanhlasomut
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We're not crying, you're crying! #JenniferAniston opens up about the “magic” of her first day on the set of #Friends. #WomeninHollywood #ELLEWIH
We're not crying, you're crying! #JenniferAniston opens up about the “magic” of her first day on the set of #Friends. #WomeninHollywood #ELLEWIH
easy creamy fettuccine alfredo pasta !! 🤍 ( i added shrimp :p ) better than olive garden ;) how to: recipe: 4 tablespoons butter (56g) 3 cloves garlic, chopped 1 cup WARM heavy cream (240ml) 1 can WARM evaporated milk (12 oz / 354ml) 1 cup parmesan cheese & romano, freshly grated (90g) 1 oz cream cheese(optional)(28g) 3/4 box fettuccine pasta (about 12 oz / 340g) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1 teaspoon italian seasoning 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried) ( i also used slap ya mama , optional though ) 1 cup of pasta water(240g) -cook pasta in salted water until al dente then drain( SAVE A CUP OF THE PASTA WATER )and set aside. in a large pan melt butter over medium heat and add garlic cooking until fragrant. -pour in WARM heavy cream and WARM evaporated milk ( you can just use 2 cups of heavy cream) stirring together, emphasis on the warm bc it helps me not make my sauce gritty (also add the cream cheese here). add parmesan cheese and whisk until smooth and creamy. season to your liking. toss in the cooked pasta until coated in the sauce.( if you’re using aged parm like i did it’ll take sooo long to melt if you shred it how i did, i reccomend grating it. ) - i added a bit of the pasta water to thin out my sauce. and continued to add until i felt it was the right consistency for my preference ! #Recipe #alfredopasta #fyp #baking #pasta
easy creamy fettuccine alfredo pasta !! 🤍 ( i added shrimp :p ) better than olive garden ;) how to: recipe: 4 tablespoons butter (56g) 3 cloves garlic, chopped 1 cup WARM heavy cream (240ml) 1 can WARM evaporated milk (12 oz / 354ml) 1 cup parmesan cheese & romano, freshly grated (90g) 1 oz cream cheese(optional)(28g) 3/4 box fettuccine pasta (about 12 oz / 340g) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1 teaspoon italian seasoning 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried) ( i also used slap ya mama , optional though ) 1 cup of pasta water(240g) -cook pasta in salted water until al dente then drain( SAVE A CUP OF THE PASTA WATER )and set aside. in a large pan melt butter over medium heat and add garlic cooking until fragrant. -pour in WARM heavy cream and WARM evaporated milk ( you can just use 2 cups of heavy cream) stirring together, emphasis on the warm bc it helps me not make my sauce gritty (also add the cream cheese here). add parmesan cheese and whisk until smooth and creamy. season to your liking. toss in the cooked pasta until coated in the sauce.( if you’re using aged parm like i did it’ll take sooo long to melt if you shred it how i did, i reccomend grating it. ) - i added a bit of the pasta water to thin out my sauce. and continued to add until i felt it was the right consistency for my preference ! #Recipe #alfredopasta #fyp #baking #pasta


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