Alfredo Sauce

Alfredo Sauce


  • 1 pint Whipping Cream
  • 1 pint 1/2 & 1/2
  • 1 stick UNsalted BUTTER
  • Fresh Grated Romano Cheese
  • Fresh ground pepper to taste
  • Dash of nutmeg


While preparing rest of meal have all ingredients out to bring to room temperature. (the softer the butter is the better). Once noodles have reached al dente, drain. Place butter in pan - cut into tablespoon size pieces (approximately - if butter VERY soft not necessary). Return noodles to pan and mix gently to cover with butter. Add some 1/2 & 1/2 and Whipping Cream to coat. Gradually add more cream to pan to desired "sauciness". Add Romano, pepper and nutmeg (add lightly as will overwhelm). Add more cream if needed after adding Cheese. Serve while still hot. I don't measure becuase I never make the same amount. Stick of butter is always used. Depending on the amount of cheese I add really makes the difference. Since we live at the beach and have easy access to fresh seafood we've been known to add shrimp, scallops and/or crab meat to this. I always prepare the seafood scampi style (use garlic sparingly) and toss it with pasta & sauce just before serving. As this receipe doesn't require sauce to be "cooked" seperately - have the rest of your meal ready when you add the ingredients to the pasta.

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