Basketball is back. I am celebrating with a glass of white wine and a plate of Fettuccine Alfredo. Who are your picks to win tonight?
1 pound fettuccine noodles, 6 tablespoons butter, 2/3 cup heavy whipping cream, 2 garlic cloves, minced, 3/4 teaspoon Italian seasoning,1/2 teaspoon salt, 1/2 teaspoon granulated garlic, 1/4 teaspoon white pepper, 1/8 teaspoon ground nutmeg, 1 1/2 cups parmesan cheese, grated, 1/2 cup mozzarella cheese, grated, 1/4 cup cream cheese, 3 tablespoons fresh parsley, chopped.
Cook pasta according to the package directions. Drain, do not rinse, set aside. Get out a skillet, heat to medium, add the butter and cream. Cook until well blended and smooth add the minced garlic; continue to cook until you smell the garlic. Gradually add the parmesan and mozzarella cheese, whisk until melted. Do not allow the cheese sauce to bubble, or your sauce will be lumpy and tough. Add the cream cheese and blend until your sauce thickens. Pour the drained pasta onto a beautiful platter, add the sauce, toss with a fork and serve.