Fettuccine alfredo is probably one of my favorite things to eat! I don't make it often but when I do it is always delicious. Sometimes I make blackened chicken to go on top of the pasta and sometimes we use shrimp. Rob isn't a big fan of shrimp so we eat it that way whenever he isn't around! I always make broccoli with it because that is G's favorite way to eat her fettuccine alfredo.
Making the alfredo sauce is pretty simple. I use heavy whipping cream and an Italian cheese blend. Those two things are basically the only ingredients. I use whatever brand of cheese blend is on sale. This week I used Sargento. The sauce was as good as it always is. I typically roast garlic to add to the sauce but this week I forgot to buy garlic so I just added some garlic powder.
Here is the quick and easy recipe for alfredo sauce:
1 pint heavy whipping cream
1 package (8 ounces) Italian cheese blend
pinch of salt
pinch of pepper
1 tablespoon garlic powder (or 1 tablespoon roasted garlic)
Heat heavy cream on medium-low until warm, about five minutes. Add cheese blend, salt, pepper and garlic. Allow cheese to melt, stirring frequently. The cheese will melt in approximately 10 minutes. Once cheese is melted allow sauce to cook for an additional five minutes.
That's it! So simple but so delicious!
Once the sauce is done pour it on your fettuccine noodles and enjoy with whatever add-ins you like.
I cook the sauce on medium-low the entire time. I do not let the cream ever boil. The sauce will thicken the longer it sits after cooking. If the sauce becomes too thick I add a few tablespoons of butter to thin it out.