Family Recipes and more


Alfredo



From the kitchen of AnnMarie Barkwell



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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. I always have alfredo sauce in the freezer. - Stephanie



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.

Drain.

Toss to coat: cooked fettuccine & alfredo sauce.

Top with Romano, salt & pepper.

Freezes great.





Comments



In addition to using small shells instead of fettuccine, I sprinkle some parsley on top. Of course, you can use alfredo sauce on any pasta. I like adding cooked veggies, but the kids prefer it plain. -Stephanie







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