Michael Louis Scott's Spinach Fettuccini Alfredo


Fill one six quart Revere pot 2/3rd full with water and add a half teaspoon of olive oil and a dash of sea salt and bring to a boil with lid on.

Add one 16 ounce package of Ronzoni spinach fettuccini noodles and boil for 12 minutes stirring regularly every couple of minutes.

While doing that, in smaller quart sauce pan with lid,

Add contents of one 15 ounce jar of Bertolli Alfredo sauce to sauce pan

Add 1/3 of a cup of Rene Junot French white table wine

Add 1/3 pound of thinly sliced ham cut into half inch wide strips

Add three tablespoons of extra virgin olive oil

Add dashes of garlic powder, ground black pepper, celery salt, Italian seasoning, Basil, and oregano to taste.

Add a tablespoon of bacon bits

Mix all together and bring to a boil over medium high electric burner heat with lid on, and then simmer on medium lowering to low electric burner heat while the noodles cook.

Drain spinach noodles with a colander and added noodles to a large mixing bowl.

Add one half cup of grated parmesan and Romano cheese to mixing bowl.

Add hot alfredo sauce mixture to mixing bowl, and mix it all together thoroughly with the noodles.

Makes two to four portions depending on how hungry you are.

It is basically a European macaroni and cheese dinner like Fred Von Mierers likes to eat all of the time.