Fettucini al Campbell
March 3rd, 2007 | by Loretta |…because I can’t think of a more creative way to put it.
Mom decided to try something different for dinner. A box of Barilla fettucini pasta and a can of Campbell’s soup later and we had fettucini in a creamy sauce, with less risk of a heart attack.
Have you ever ordered “heart attack on a plate?” Fettucini alfredo is often given this nickname due to its rich, fat-laden sauce, often made from a roux with lots of butter, cream and cheese. Tasty? Yes. But I wouldn’t really know, since I’ve never had the courage to eat it.
A pound of dry fettucini proved to be too much for three people after cooking. I’m not too surprised though….but this was rather expected. To improve this recipe of adding A into B, I would add C, where C = EVOO or butter. The soup doesn’t have enough oil in it, so after a while, the pasta can get dry. 
Dry pasta should exist only before cooking.