Is it really, though? I mean, I've had alfredo where there was hardly any cream, and I've had alfredo that was almost ALL cream, and I've had alfredo that was separated by the time it had reached me (which is the worst of all worlds)...
1 cup of cream, one stick of butter (1/4 cup), and 1 to 1.5 cups of Parmesan cheese (fresh shredded, not the dry stuff like Kraft). You can also use a mixture of Parmesan and Romano cheeses, but the amount is the important bit.
Melt butter, add cream, while stirring add cheese until you have a consistent sauce. You can add salt, pepper, garlic, basil, or other spices to taste.
Which I wouldn't know because I'm not a cook. I just assumed that it may be a little more complicated to make your own sauce, rather than opening a bottle and dumping it on noodles.
Well, actually, I would say that it is empirically not easy, judging by the number of poorly made sauces to which one may be subjected. And the cream and cheese and butter thing seems to confuse many people.
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1 cup of cream, one stick of butter (1/4 cup), and 1 to 1.5 cups of Parmesan cheese (fresh shredded, not the dry stuff like Kraft). You can also use a mixture of Parmesan and Romano cheeses, but the amount is the important bit.
Melt butter, add cream, while stirring add cheese until you have a consistent sauce. You can add salt, pepper, garlic, basil, or other spices to taste.
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