Alfredo Sauce

Admittedly, I did not appreciate Alfredo Sauce until I was in my fifties, after receiving a book The Joy Of Cooking

I urge you to to get this book. There are many editions, but you will find nearly every type of recipe out there, in there.

I serve Alfredo Sauce with fettucini.

For Fettucini Alfredo, you will need equal amounts of

fresh grated Parmesian cheese

butter

heavy cream; also known as whipping cream

How much you make will depend on how big a batch of fettucini you are making.

For this example, let’s assume you are making a pound of noodles.

We will use

1/2 C butter (1 stick) not margarine

1/2 C grated Parmesian cheese (this is the one in the triangle package; not the can of pre grated cheese)

1/2 C cream

In a medium saucepan on medium heat, melt your butter.

You should be boiling your noodles as well. The timing must be right as you want to add your noodles to your Alfredo Sauce as soon as the noodles are done.

Add your cream, and stirring occasionally, until the mixture begins to bubble slightly.

Add most of your Parmesian now, saving about 2 T back.

Stir in the cheese, again until it bubbles slightly.

Your noodles are just done. Drain them, but do not rinse. Pour about 1/4 C of  sauce mixture in bottom of serving bowl. Place noodles in bowl, and add rest of Alfredo Sauce mixture, with 1T grated Parmesian. Stir with fork, and serve immediately.

The Parmesian will not melt. We like it that way.

I serve this with Chicken Parmesian.

The Alfredo Sauce with fettucini does not re heat well, so it’s best to use it all in the first serving.

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