Easy Fettuccine Alfredo with Real Cream and Fresh Parmesan

This recipe is definitely not diet friendly (!) but it is the only homemade alfredo I’ve made that actually tastes like restaurant style alfredo. And it is easy! So many recipes I’ve seen call for cream cheese, or mozzarella or jack cheese… while those make a yummy white sauce, the hard Italian cheeses are a must for real alfredo!! Also, for some reason it just tastes better on fettuccine than another cut of pasta. So grab these ingredients and a box of fettuccine too!

• 1 box fettuccine pasta, cooked al dente
• 4 tablespoons butter
• 3 cups heavy cream
• 1 1/2 c. fresh grated or shredded parmesan cheese (not the powdered kind) plus extra for garnish
• 1 tablespoon flour
• Salt/pepper to taste

While pasta is cooking, a saucepan melt butter over medium heat. Once butter is melted add 2 c. of cream and whisk constantly until cream is warm. Keep stirring so it doesn’t curdle and add in parmesan cheese. Continue whisking until cheese is melted into sauce (it takes a while for it to melt… I definitely had to tell myself to be patient because it was looking so creamy and gooey and good).
Once cheese is melted, add 1 tablespoon of flour to remaining cup of cream and whisk vigorously to remove all clumps. Turn heat under saucepan up to medium high and whisk in flour/cream mixture. Continue whisking over stovetop until fully incorporated and thickened. Then add salt and pepper to taste. Oh the cream is so good. It is so rich and that fresh parmesan gives is that true alfredo goodness.
Drain pasta but don’t rinse. Return to pot and cover with sauce. Serve immediately and top with more cheese and cracked pepper. And try to keep yourself from scarfing down this creamy rich goodness!