As a comparison to the recipe Kelly made, I'd say this one is more creamy, versus the Pioneer Woman version which is more rich and cheesy. Regardless of whether you're a fan of a more cheesy sauce or a more creamy sauce, I have one rule of thumb I keep in mind when I make alfredo. Don't add the parmesan cheese to the cream-butter mixture until a few minutes before you serve it. I like to stir it in while it's still on the stove to ensure it melts completely, but it gets clumpy textured if you let it cook with the cheese too long. Ok I'm done talking. Now for the recipe.
Ingredients
- 1/2 cup butter
- 2 tablespoons cream cheese (I used 2 ounces)
- 1 pint heavy cream
- 1 teaspoon garlic powder (I used 3 cloves of fresh garlic)
- salt
- black pepper
- 2/3 cup grated parmesan cheese (preferably fresh)
- 1 lb fettuccine, prepared as directed
We also topped it with chicken breast seasoned with cajun seasoning,
seasoned pepper, and garlic salt grilled on the George Foreman.
Directions
- In a medium saucepan, melt butter (saute minced garlic in)
- When butter is melted, add cream cheese.
- When the cream cheese is softened, add heavy cream.
- Season with garlic powder, salt, and pepper.
- Simmer for 15-20 minutes over low heat, stirring constantly.
- Remove from heat and stir in parmesan. (I stirred in the parmesan about 2 mins prior to turning off the heat to make sure it melted completely)
- Serve over hot fettuccine noodles.
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