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Alfredo Sauce

1 pint Whipping Cream
1 pint 1/2 & 1/2
1 stick UNsalted BUTTER
Fresh Grated Romano Cheese
Fresh ground pepper to taste
Dash of nutmeg

While preparing rest of meal have all ingredients out to bring to room
temperature. (the softer the butter is the better). Once noodles have
reached al dente, drain. Place butter in pan - cut into tablespoon size
pieces (approximately - if butter VERY soft not necessary). Return
noodles to pan and mix gently to cover with butter. Add some 1/2 & 1/2
and Whipping Cream to coat. Gradually add more cream to pan to desired
"sauciness". Add Romano, pepper and nutmeg (add lightly as will
overwhelm). Add more cream if needed after adding Cheese. Serve while
still hot.

I don't measure becuase I never make the same amount. Stick of butter
is always used. Depending on the amount of cheese I add really makes
the difference. Since we live at the beach and have easy access to
fresh seafood we've been known to add shrimp, scallops and/or crab meat
to this. I always prepare the seafood scampi style (use garlic
sparingly) and toss it with pasta & sauce just before serving.

As this receipe doesn't require sauce to be "cooked" seperately - have
the rest of your meal ready when you add the ingredients to the pasta.


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