This recipe is one of my all-time favorites that my mom passed down to me. Up until she showed me this recipe, anytime I made Fettuccine Alfredo it came from a jar, always thinking that home-made was far too difficult.
It's not. It has to be one of the easiest recipes ever.
Like some of my other recipes, I don't have this one written down. It's one of those 'little bit a this, little bit a that' recipes that you know like the back of your hand. But, for the sake of good alfredo sauce, I will put it in print.
Please keep in mind that my measurements are approximate (with the exception of the whipped cream) and can be adjusted to your taste.
500 ml Whipped Cream
5 cloves of crushed garlic (I'm a garlic lover, so I always use lots)
1 tbsp. Olive Oil
1 1/2 tsp. Nutmeg
Salt & Pepper to taste (which to me means a few shakes of each)
Two decent sized handfuls of Fettuccine (no idea how to measure fettuccine)
Fill a pot of water for your fettuccine bring to a boil, and cook pasta as directed on the package.
(The sauce takes as long as the pasta takes to cook, thats how you know the sauce is done.)
I turn the water on to boil when I start the sauce.
Put olive oil and garlic into a medium sized pot and brown the garlic.
Once the garlic is slightly browned, dump in the container of whipped cream and top with nutmeg and salt & pepper. Mix well.
Bring the whipped cream to a boil, and then reduce heat and let simmer. You basically want a gentle boil/simmer. This reduces the whipped cream and makes it all thick and creamy - so yummy!
Stir constantly to avoid it burning to the bottom of the pot.
Once the pasta is cooked, the sauce should be nice and thick, about the consistency of pudding.
Add the sauce to the drained pasta, mix and add Parmesan Cheese as desired.