"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

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup heavy whipping cream
1 teaspoon minced garlic (2 cloves)
1/2 cup white wine
1 1/2 cups grated parmesan cheese
1/4 teaspoon ground black pepper
8 ounces cream cheese
5 quarts water
6 ounces dry spaghetti noodles
2 tablespoons sea salt

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