Fettucine Alfredo

Monday Night Football Cookbook & Restaurant Guide, p. 76

1 lb. homemade noodles

¼ lb. butter, at room temperature

¼ lb. Parmesan cheese, grated

2 oz. heavy cream, warm

Fresh ground pepper

Place a 6-quart pot, or larger, with approximately 1 gallon of water on burner at highest heat. Add to water ¾ teaspoon of salt. When the water is boiling actively, add noodles, loosening and separating continuously with long-handled fork. 

My process was a little less easier because I used gluten-free noodles from a box, but the results were probably less delicious.

Over the pot, place the pan or bowl that you will mix the pasta in. When the pasta is cooked to your liking, drain about 98% of the water.

Place the noodles in the preheated pan along with the butter. Stir gently until the butter is melted, adding one-half the cheese and one-half the cream. 

As alfredo sauces go, this one is wonderfully simple.

Continuing to mix, add the remainder of the cheese, and if more moisture is needed, add the rest of the cream. Stir a few seconds and serve. Add fresh ground pepper to taste.

Boom!

My Rating: 4/5 "Loved how easy this was to make. And it still satisfies that cheesy Alfredo craving! Treat yourself to pasta night!"