[CottonBall]

I’ve been using this Alfredo recipe for years now - it came out of a real Italian cookbook, written in Italian and luckily there are few ingredients so translating was easy, LOL! It is rich, easy, lucious, silky - I can’t eat other Alredo’s without being disappointed. A good Parmesan is a must - aged at least 24 months. But a 10 month is ok in a pinch, but you might need a touch of salt then. And the nuttiness won’t be there.

Fettuccine Alfredo

6 tbsp butter
1 cup whipping cream
1 cup Parmesan

Melt butter, add cream and let simmer a few moments. Drain 1 pound cooked pasta (fettuccine) and blend with cream and butter while still under heat. Remove from heat and add cheese and toss.

[CottonBall]

Oh and fresh grated Parmesan is a must - it melts divinely. Anything pre-grated might just clump.

But it’s worth it - it really is. Even worth the calories ;)

Once I made this, hubby and son didn’t like any other kind of white sauce. It’s rich without being cloyingly thick or getting too thick as it cools.

[Aliska]

Thank you! That sounds like what my sister made. We used the parm out of the can. Speaking of that, I'd been buying cheaper versions and was ok with them for years but one day my daughter brought home some Kraft in the can. What a difference!

But the "right" way is to grate your own. I don't like working with it because it's so hard.

Last night I found Olive Garden copycat. I might like that, too, and either way I will try to use real parm unless you think for something quick, the kind in a can is ok.

My mom used to make hamburger buns, buttered, sprinkled with the can kind of parm and toasted under the broiler. How I loved those! I have since switched to French bread but they are great for a snack (or I make a meal out of things other people probably wouldn't).