Alfredo

Alfredo is, hands-down, one of my absolute favorite dishes.  Before taking my cooking class I always made it with a bag of pre-made rotini, a jar of Ragu Alfredo, and a can of chicken.  After tasting this recipe, though, I'm not sure I'll ever go back!  For ease you can substitute a store-bought pasta (I did, to use up the leftover sauce the following day) but in the spirit of the blog, the from-scratch recipe for the noodles is also provided.  I got three large servings out of the recipe, but if you don't serve it up by the triple-ladle-fulls as I did, you'll easily make it go further.


Materials
Medium-size sauce pan
Long-handled spoon
Measuring cups and spoons
Stove


Ingredients
Noodles

1/2 cup real butter                                                        

1 pint whipping cream                                               

1 t. garlic powder                                                       

2/3 cup fresh grated Parmesan                                   

Salt and pepper to taste

1 dash cayenne pepper

Process 
1.  Melt butter over medium-low heat.
2.  Add cream, garlic powder, salt and pepper; simmer for 20-30 min, stirring constantly until thick.
3.  Remove from heat and stir in cheese and cayenne pepper.


Note
Mine never did thicken as much as I think it was supposed to, but I also skimped and didn't stir it constantly.  The next time I try this recipe I'll see if it makes a difference.
I served my Alfredo up with extra Parmesan and a dash of pepper on top.  For extra color, you might try garnishing with parsley.
The sauce wasn't very smooth, because the cheese didn't melt in the sauce.  I enjoyed the texture, but if you're looking for a smoother sauce you might raise the heat a little after the 20 min of simmering and stir in the cheese until it melts completely.