Since my red sauce rule has always worked out nicely for me I assumed the same would be true for alfredo sauce that comes in a jar too. I've never been happy with the jarred version of Alfredo sauce. Something huge always seemed to be missing. Or it was overpowered by the 16 cloves of garlic they used when preparing it. Even though the jar version didn't appeal to my taste buds that is not the case with the other 4 people who live here. They love fettuccine alfredo anyway they can get it, and would be fine if it was on the menu 7 days a week. So this left me with two options.
1. Skip dinner and starve to death
2. Find a simple homeade version of alfredo sauce that suited everyones palet.
Do I really need to tell you which option I went with? It can be said I have never willingly chose to skip dinner. Ever. Ever, Ever, Ever. Except for when my grandmother used to make liver and onions for dinner. YACK! If your waiting for me to post a recipe for liver and onions you should find another blog to read. YACK!
I didn't have to search long for the following recipe. I am a proud follower of The Pioneer Woman and she posted a very simple recipe for alfredo sauce. Let me share some things with you before you read the recipe.
1. If your pants are to tight already then go purchase pants with heavy duty elastic in the waist. Wear them when you eat this.
2. If you have a problem with the combination of HEAVY cream and butter then go grill you a chicken breast and eat raw brocolli.
3. If you want to make your dinner guests worship the ground you walk on make them this.
4. If you know someone who is annoyingly skinny and your hearts desire is for them to put on some pounds make them this often.
5. Don't you dare try and make this a reduced fat recipe. Don't think about it, put it out of your mind right this instant. It will not work, ever. Ever, ever, ever, ever.
Okay the list of ingredients is very simple.
HEAVY cream. Not milk, not half and half, not coffee creamer, not soy milk, not a non dairy substitute. HEAVY CREAM! The kind that doesn't even make a slash when you pour it into something.
BUTTER. Not butter substitute, not margerine, not the stuff that comes in a tub, not the stuff that has a silver wrapper on it. BUTTER. Embrace the inner Paula Deen in you and use BUTTER.
Parmesan Cheese. FRESHLY grated. Don't do like I did and buy the kind in the bag. You will be sorry. It just doesn't offer the same sharp fresh taste that a block on non grated cheese has. And for the love of pete do not buy reduced fat or fat free cheese for this recipe. Ever.
I bet you would never guess that I'm overweight ;)
This is a special treat. I don't recommend making this often. It shouldn't be a go to recipe when your making out your meal plan. I would feel very guilty if I didn't warn you of the extreme high fat content that this offers your hips. It is a very simple recipe that is sure to knock the socks off (and the buttons) your dinner guests. Add in a meat and maybe some steamed brocolli and this meal is fit for a king! Enjoy!
Ingredients
- 1 pound Fettuccine Noodles
- 1 stick Butter
- 1 cup Heavy Cream
- Salt and Pepper, to taste
- 2 cups Freshly Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions.In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.
Serve immediately as a main course or accompaniment to meat or salad.
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