A rich and filling dish, this homemade alfredo sauce I have been perfecting for 15 years and this is the final product! My family will agree, there’s no way to improve upon it for flavor!
Makes: 8 servings
1 lb. barilla fettuccine noodles (or brand of choice), uncooked
4 oz. parmesan romano grated cheese
1 Tbs. all purpose flour
4 Tbs. unsalted butter
1/2 Tbs. California Style Garlic Pepper
2 cups half n’ half
Boil noodles to al dente according to box instructions.
Meanwhile, in medium saucepan, over medium heat, melt butter until just fully melted. Add flour to create a roux, stirring constantly until a golden brown color, about 2-3 minutes. Slowly add half and half whisking constantly until incorporated and no lumps are present. Liquid should be piping hot but not boiling. Add cheese, whisking constantly and add garlic pepper. Let cook over medium heat at piping hot, stirring frequently for 5 or 10 minutes, letting cheese melt to a nice, thick and creamy consistancy. It will thicken more upon standing. Let stand for 5 minutes.
Meanwhile, drain noodles. Do not rinse. Immediately separate noodles into 8 equal sized portions among pasta bowls. Add equal amounts of alfredo sauce. Serve immediately.