This alfredo sauce was very good and easy! And, I am sure, so bad for you! Make it, you will not regret it (although you may have to make salads the rest of the week to make up for it)! We made half a batch and stuffed ourselves on it - way more than enough for the two of us (plus a toddler).
By the way, who knew that freshly grated parmesan cheese is so good? This week is the first time in my life I've actually bought REAL parmesan cheese and grated it on a grater, and we've all been munching on it before it made its way into the alfredo sauce. It's SO GOOD! No more parmesan powder in this household! And none of that nasty pre-packaged parmesan either!
Recipe courtesy of my current favorite: Pioneer Woman
1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.