no Fettuccine Spaghetti Alfredo |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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After years of making alfredo sauce, I think I have perfected what I call the Best Alfredo Sauce in America ! However, I was fresh out of fettuccine, so I had to substitute spaghetti noodles, but even still, the results were amazing!! I hope you'll try my recipe and enjoy it as much as I have! Ingredients:
1 cup heavy whipping cream |
1 teaspoon minced garlic (2 cloves) |
1/2 cup white wine |
1 1/2 cups grated parmesan cheese |
1/4 teaspoon ground black pepper |
8 ounces cream cheese |
5 quarts water |
6 ounces dry spaghetti noodles |
2 tablespoons sea salt |
Directions:
1. Heat whipping cream in large saucepan over medium heat for 5 minutes, stirring frequently.
2. Add garlic, wine, parmesan, and black pepper to cream, stirring until smooth and unfiorm.
3. Reduce heat to medium-low and add cream cheese, 4 oz. at a time, until melted, stirring constantly. Keep sauce on low heat while cooking noodes.
4. Noodles: In a large stockpot, bring water to a rapid boil, add sea salt and noodles.
5. Cook noodles for 8 - 12 minutes, until soft when bitten (al dente).
6. Briefly drain and rinse noodles, then toss with sauce in saucepan. Serve immediately.
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