From the kitchen of Ann Marie Barkwell.
When the kids were little, they had a hard time
eating fettuccine, so I used shells instead.
Now we're used to shells & prefer them over
fettuccine. I always have alfredo sauce in the
freezer. - Stephanie
Alfredo sauce (freezes great!):
8 Tbsp butter
1/4 c heavy cream
1/2 c romano cheese
Cream butter until light & fluffy.
Beat in cream, a little at a time.
Gradually add cheese.
Set oven to 250.
Put alfredo sauce in oven proof serving dish
(I use a 13 x 9 Pyrex) & warm until melted.
Don't let brown.
Cook 1 box of fettuccine,
according to directions.
Toss to coat cooked fettuccine & alfredo sauce.
Top with additional Romano, salt & pepper.
Aglio e Olio
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