Fettuccine Alfredo

What You Need

• 10-12 ounces of your favorite dry pasta (about 3/4 of a 1-pound box; fettuccine, mini bow ties, or penne work great for this dish)

• 2 1/2 cups heavy whipping cream

• 6 tablespoons butter (about 3/4 of a stick)

• 1 cup Parmesan cheese separated into 3/4 cups for the recipe and 1/4 cup to sprinkle on dish after preparing

• 1/4 cup grated Mozzarella or Italian blend cheese

• 1-2 tablespoons minced garlic (according to how much garlic you like)

• 1/2 teaspoon each seasoned or sea salt, garlic salt, and pepper

• 1/2-1 cup whole milk

What You Do

1. In a large pan, boil water. Add about 3/4 of a 1-pound box of noodles. Boil according to package directions. (I usually add a few shakes of salt to my water.)

2. When noodles are al dente, drain in strainer.

3. While they are draining, in the empty noodle pan, place the butter, whipping cream, Parmesan and Mozzarella cheese, and seasonings. Pour the hot noodles back into the pan on top of the other ingredients.

4. Turn the heat on low and gently stir the noodles and sauce all together until it starts to simmer. Add a little more milk or cream if noodles seem too dry or if you think you are going to have leftovers or need to hold the dish to serve later.

5. Serve pasta immediately or pour into a large baking dish, cover with parchment paper and foil, and hold in 270 degree oven until ready to serve, up to an hour.

6. This dish is terrific with grilled chicken or steak and buttered asparagus or broccoli. Sprinkle more cheese or fresh snipped herbs on top when serving, if desired.

7. I use this same recipe but add half a jar of prepared high-quality marinara sauce when we are in the mood for fresh tortellini or ravioli from the refrigerated or frozen pasta department. This is super tasty with kielbasa or Polish sausage for an easy, elegant meal for company.