Fettuccini Alfredo
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- 1/2 cup butter
- 1 tbsp flour (* optional to thicken)
- 1.5 cups heavy whipping Cream
- 2 tsp minced garlic
- 1/2 tsp Italian seasoning (Katie didn't like the spice colors it added). Alternate, try 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper (fresh ground is best)
- 2 cups fresh grated parm cheese (about .4lb block fresh. Not green top containers. Pre-shredded in refridge section ok.)

Instructions:
1) Melt butter, then whisk in flour over low/med-low heat
2) Add in cream, simmer for a few minutes (not boil)
3) Whisk in garlic, Italian seasoning, salt, pepper for a minutes
4) Whisk in parm cheese slowly until melted. Do in batches

If too thick, add more cream or pasta water

Serve over Fettuccini. Good with broccoli, chicken, green salad and breadsticks.

Leftover can be stored in fridge for 5 days. Reheat over low heat whisking constantly. Add splash milk if too thick. 

Source: Based on thesaltymarshmallow.com (with some variations added in)