
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
