Alfredo

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

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.

NOTES

  • 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
  • I sprinkle parsley on top. Of course, you can use alfredo sauce to any pasta. I like adding cooked veggies, but the kids prefer it plain. -Stephanie