Fettucini Alfredo....

This recipe is sinfully simple....a great addition to Easter...I bet we shouldn't use sinful and Easter in the same sentence....sorry....The first time I tried making my own Alfredo sauce it was a disaster...it turned into a big cheesy blob....The dinner was almost ruined....since then I have learned alot about it....first rule...don't bring it to a boil...don't over cheese it.....always use the heavy cream and real butter and the parmesan reggiano......So there you have it, everything I have learned!

Alfredo Sauce

1 cup heavy cream

1/4 cup unsalted butter

1/2 cup shredded parmesan reggiano

fresh ground pepper

1/8 cup fresh chopped parsley

heat cream in a large sauce pan (you will be adding your noodles to this) over medium low heat, until almost the boil stage....add the cube of butter cut in small pieces, let melt....then add your cheese and whisk together...season with pepper...it is not necessary to salt...the cheese adds lots of that....then add your freshly cooked and drained fettuccine noodles, stir together and top with parsley....truly you will never buy another jar of Alfredo Sauce...

Heat your cream until just under the boiling stage....When I made this I tripled the recipe...(that is why it is such a big pan) I also used a 16 ounce box of Fettuccine noodles...this was plenty for the 12 guests I was serving....

add the butter and whisk until melted, just a minute or so...add the cheese and whisk again until melted....

add your fresh pepper and noodles and fresh parsley....this may seem a little soupy...give it about 5 minutes and all of the liquid will be absorbed by the noodles....but it still won't be dry...it will be creamy and buttery and cheesey and for the record....yes you can gain 5 lbs in one night....

Cheers to Happy  !!