By Jolene Goodman | Lake Panorama Times
Some recipes become part of your family story, and Fettuccini Alfredo is one of those for us. It was a favorite when our girls were young, and, somehow, all these years later, it still finds its way to our table. I love how family recipes can take you right back to a certain time and place, even as your family grows and changes.
Of course, our version has changed a little over the years, too. When the girls were younger, a simple bowl of creamy Alfredo sauce and pasta was all it took to make everyone happy. These days, we’re much more likely to welcome chicken and vegetables to the plate, and a few of us like seafood to change things up.
This recipe originated from a “copycat” recipe. These recipes are plentiful online and are a wonderful starting point, but I almost never leave them exactly as written. I’ll add a little of this, leave out a little of that, or make substitutions to suit our tastes. That’s part of the fun of cooking — taking a recipe you love and making it feel like it belongs to your own family. Enjoy!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Fettuccini Alfredo
Ingredients:
- ½ cup unsalted butter
- 1 ½ cup heavy whipping cream
- 1 teaspoon garlic, minced
- 2 cups parmesan cheese, shredded
- ½ teaspoon salt, add more to taste
- ¼ teaspoon pepper, add more to taste
- 12 oz Fettuccine
Directions:
Prepare pasta according to box instructions. Drain and set aside. Melt butter in saucepan over low heat. Once melted, slowly add in whipping cream. Add garlic. Slowly add in parmesan cheese, stirring with a whisk until creamy. Season with salt and pepper. Add to pasta and serve with chicken, vegetable or seafood.