Spaghetti Alfredo

Fettuccini Alfredo is a standard in almost every Italian restaurant in the USA. It was invented in America, and is almost unheard of in Europe.

This recipe is the ultimate dish for cheese addicts. Since discovering this dish, thanks to Sheryl, I haven't cooked Spagetti Carbonara (which was my previous favourite cheese dish).

1. In a saucepan, combine 200 ml. of heavy/double cream, half a cup of butter, and 175 grams of cream cheese (e.g. Philadelphia cream cheese - this is to thicken the sauce).
2. Gently simmer the mixture until everything is melted, stirring regularly.
3. Add 1 cup of grated parmesan cheese, and 1 teaspoon of garlic powder, and stir in well (I usually use a whisk).
4. Simmer for 10-15 minutes, stirring frequently (it is very easy to burn the sauce, so it really needs to be stirred almost continuously).
5. Optionally, add a little salt & pepper.
6. If the sauce is too runny, add more parmesan (then cook for another 5 minutes); if it is too thick, add more cream (no need to cook it in - just stir it in).

The typical way to serve this is with turkey strips (bake in the oven at 200°C for 10 minutes) & broccoli (best if steamed for 8 minutes). You can use marinaded meat, for more flavour. Serve the meat & vegetables on the fettuccini (or any other pasta), & pour the sauce over the top. We usually leave out the meat.