Country Pasta Alfredo

1 Review
Cuisine

Ingredients:
16 ounces Country Pasta Egg Pasta, uncooked
1-cup butter
¾ pint heavy cream
Salt and pepper to taste
1 dash garlic salt
1¼ cups of Italian cheese combination (Parmesan, Romano, etc.)

Directions:
Cook the pasta according to the package directions, drain.

In a large saucepan, combine cream and butter; melt over low heat, stirring constantly. Add the salt, pepper and garlic salt. Stir in the cheese over medium heat until melted.

Toss the pasta with the Alfredo sauce to thoroughly coat. Serve immediately.
Serves 6

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Reviews

  1. Kip H.

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    I was born and raised on a small farm in south central Montana. My mother used to make her own egg noodles from scratch and I always loved them. After moving away to Illinois, then Pennsylvania and finally to my current home in Texas, I always longed for those great homemade noodles but was never able to find anything even close in the local stores. On a whim a number of years ago, I did a search for egg noodles on the internet and landed on your website. My immediate assumption was that if it came from Montana it had to be good, so I ordered my first case and have been a fan ever since. The noodles are the best I've had since leaving home. I can't say they are better than my mothers because...well, she's still living on the family farm in Montana and that would just be disrespectful! They are, however, certainly as good as I've ever had. :-) I don't know whether it is my imagination or not, but when I'm enjoying your noodles with chicken in a pot, or as fettuccini alfredo, or as any other recipe, I get the sense of a breath of that clean Montana air, golden wheat fields and the comfort of home, and THAT is indeed wonderful! Thank you so much for your delightful product! Kip H. Austin, Texas ...Submitted with the Author's permission by Country Pasta

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