"NO FETTUCCINE" SPAGHETTI ALFREDO
After years of making alfredo sauce, I think I have perfected what I call the "Best Alfredo Sauce in America"! However, I was fresh out of fettuccine, so I had to substitute spaghetti noodles, but even still, the results were amazing!! I hope you'll try my recipe and enjoy it as much as I have!
Provided by Chef Rye
Categories Spaghetti
Time 30m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat whipping cream in large saucepan over medium heat for 5 minutes, stirring frequently.
- Add garlic, wine, parmesan, and black pepper to cream, stirring until smooth and unfiorm.
- Reduce heat to medium-low and add cream cheese, 4 oz. at a time, until melted, stirring constantly. Keep sauce on low heat while cooking noodes.
- Noodles: In a large stockpot, bring water to a rapid boil, add sea salt and noodles.
- Cook noodles for 8 - 12 minutes, until soft when bitten (al dente).
- Briefly drain and rinse noodles, then toss with sauce in saucepan. Serve immediately.
Nutrition Facts : Calories 749.2, Fat 53.2, SaturatedFat 32.8, Cholesterol 176.9, Sodium 4279.5, Carbohydrate 37.7, Fiber 1.4, Sugar 1.6, Protein 25.6
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