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Fettuccine Alfredo…or more commonly in our house, Spaghetti Alfredo.
I got this recipe from an Italian lady when I first got married. It’s been a family favorite for years; my daughter requests it every week. I’ve been doing it so long, I had to think about the quantities that I use so I could put together the recipe.
- 2 T butter
- ½ cup flour
- 2 large garlic cloves, minced
- 4 cups milk (I've used from whole to skim milk with no problems)
- 2 oz cream cheese
- 4 oz mozzarella cheese, grated
- ½ cup Parmesan cheese, grated
- 1 t salt
- 1 tsp basil
- 1 tsp oregano
- Place butter and garlic in a medium sized sauce pan.
- Melt butter and cook garlic over medium low heat.
- Add flour and stir. It may be dry, but that's ok. Brown the flour slightly.
- Whisk in milk.
- Add cream cheese, mozzarella cheese, Parmesan cheese, and salt, stirring until all is melted.
- Add basil and oregano.
- Cook until thickened
Fettuccine Alfredo Step by Step with Pictures:
I have started this recipe only to find out that I am short one of the cheeses. It still works, as long as you just add more of another. I am very loose with the quantities. If it is not thick enough, stir in more grated mozzarella or cream cheese. If you still want it thicker, cook it down a bit, or add some more flour or arrow root powder to a little bit of cold milk (so there won’t be chunks) and then stir into the sauce. Don’t be afraid to play around with it.
First, melt the butter in a saucepan on low heat. Add the garlic and begin to brown.
Add the flour and stir. It will be dry, but that’s ok. Stir for 3-5 minutes to toast the flour before adding the milk.
Add milk and cheeses. Stir until the cheeses melt. Keep on medium low heat and don’t forget to stir or your cheeses, flour, and milk will clump and burn on the bottom.
Add salt and basil and stir until it becomes the right consistency.
Serve with noodles of choice! Ta Da!! Family favorite! You can also place fresh spinach or steamed broccoli on the noodles just before pouring the sauce.