Pasta Alfredo

This recipe for Alfredo sauce is one of the best I've ever tried, and continues to be one of my husband's absolute favorite meals. We prefer linguine noodles rather than the traditional fettuccini, but that certainly is a personal choice. We love the dish as the main course served with a salad, but I've also served it as a side dish with ham for a special meal like Easter. Last evening I added two cooked, chopped chicken breasts for a heartier meal with more protein. However this dish is served, it is wonderful! Blessings...

Recipe:

1/2 cup butter
1/3 cup heavy cream
1/3 cup half-and-half
1 cup grated Parmesan cheese, plus extra to pass at the table
salt to taste

1. Melt the butter in a saucepan over low heat. Stir in the cream and half-and-half and gently warm the mixture.
2. Add Parmesan cheese and whisk until the sauce is smooth and heated through.
3. Pour sauce over 1 lb. cooked linguine or fettuccini noodles. Use a pasta fork to toss and coat the noodles. Serve with additional Parmesan cheese.

Serves: 6
Note: If you would like the sauce to be very thick and rich, use all heavy cream. The sauce does coat the noodles beautifully using heavy cream and half-and-half with less calories.
Tip: Fill your serving bowl with hot water and allow to sit while the pasta is being prepared. Empty bowl and dry thoroughly; add the pasta and sauce. The warmed bowl will help to keep the pasta hot.