This may sound silly to some of you, but homemade Alfredo sauce seemed like some mysterious creation to me when I first started cooking. My mom never made it, so the only time I had it was when I ate out, which was a rare thing. Thankfully, back when the boys were just little peanuts, I met a nice young woman from Japan one day at the park when the kids were playing together, and she had an American husband who loved Italian food. We were over for supper one night and she made this sauce. I got the recipe, and haven’t purchased the bottled stuff since. To people who cook real, authentic Italian food, please don’t be offended! I know that “authentic Alfredo” is just cheese and butter, or cheese and butter and cream, depending on who you ask. We just like this uber-creamy variation. We also regularly pair our Alfredo sauce with spaghetti noodles instead of fettuccine, because I buy Tinkyada gluten free spaghetti in bulk.
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