{"id":2519,"date":"2023-05-30T22:12:07","date_gmt":"2023-05-30T22:12:07","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2519"},"modified":"2024-11-24T14:42:31","modified_gmt":"2024-11-24T14:42:31","slug":"alfredo","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/alfredo\/","title":{"rendered":"Alfredo"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n\n

8 Tbsp butter<\/em><\/strong><\/p>\n\n\n\n

1\/4 c heavy cream<\/em><\/strong><\/p>\n\n\n\n

1\/2 c romano cheese<\/em><\/strong><\/p>\n\n\n\n

Cream butter until light & fluffy.<\/p>\n\n\n\n

Beat in cream, a little at a time.<\/p>\n\n\n\n

Gradually add cheese.<\/p>\n\n\n\n

Set oven to 250.<\/p>\n\n\n\n

Put alfredo sauce in oven proof serving dish (I use a 13 x 9 Pyrex) & warm until melted.<\/p>\n\n\n\n

Don’t let brown.<\/p>\n\n\n\n

Cook 1 box of fettuccine, according to directions.<\/p>\n\n\n\n

Drain.<\/p>\n\n\n\n

Toss to coat: cooked fettuccine & alfredo sauce.<\/p>\n\n\n\n

Top with Romano, salt & pepper<\/strong><\/em>.<\/p>\n\n\n\n

Freezes great.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n