Corine’s Makes a Lot Alfredo Sauce

Corine’s Alfredo Sauce

Corine’s Fettuccine Alfredo

1 cup (16 Tbsp) Butter, cubed

2 1/2 cups heavy cream (20oz)

2 1/2 cups of shredded Parmesan cheese 10 oz (freshly grated or in container but not bagged shredded)

1/2 - 1 tsp garlic powder

1/4 tsp nutmeg

1/4 tsp finely ground black or white pepper

1/2 tbs of Italian seasoning

small pinch of salt

•Warm the butter and heavy cream in a saucepan over medium -low heat, stirring often, until the butter is melted. 

•Slowly add the shredded Parmesan about 1/2 cup at a time while stirring\whisking until combined before adding more. 

•Whisk in the spices. 

•Keep whisking until all cheese is incorporated into the cream. 

•Keep in mind that it will thicken some as it cools. If too thick, add some milk or half & half to thin it to your liking. 

•Add to your pasta (16-18 oz of Fettuccine or Penne pasta) and toss or you can pour over pasta as you serve. 

•Store leftover Alfredo sauce in a mason glass jar container for 4-5 days. You can reheat over low heat or scoop over cooked pasta and heat in microwave. 

{makes a lot}