Fettuccini Alfredo

People think it is very complicated to make a good alfredo sauce – but the truth it’s really just 2 ingredients – Cream and parmesan – that’s it! – Once you make this base of a cream sauce – you can make 100 different variations of delicious tasting pasta dishes. Just add vegetables, or fish like salmon or tilapia for exciting additions to your pasta alfredo.

Tip: Always cook your vegetables or fish first in the pan before actually adding the cream and parmesan for the Alfredo sauce.

Fettuccini Alfredo

1 lb. fettuccini, cooked

3 1/2 cups heavy cream

½ cup parmesan cheese

2 Tbsp. flour

Pinch oregano

2 cloves fresh crushed garlic

Salt to taste

In a large skillet, over medium-high heat, bring the heavy cream to a boil. Lower heat to medium and add parmesan cheese. Stir the heavy cream mixture constantly with a wooden spoon a parmesan thicken the cream. Bring to a boil once again. Add the garlic, oregano and salt. Stir a few minutes more and remove from heat.

Place the cooked fettuccini in a large pot and pour the alfredo sauce over the pasta. Place pot over medium-high heat, and using tongs, mix the pasta and cream sauce together, making sure to combine thoroughly. Remove from heat after about 5 minutes. Serve hot and sprinkle with more parmesan cheese and oregano.

For a thicker sauce you can add more parmesan or a little flour

Or if you like a very creamy alfredo, just add more heavy cream.