Non Authentic Fettuccine Alfredo

I guarantee you’ll never want to make Alfredo another way after trying this using the secret white ingredient. It’s going to blow your mind. And because there’s so few ingredients, I like to use high quality. So, this is grass-fed butter. I got some half and half cream here, but you can use heavy cream as well. Always give the pasta a little stir using the Nona lid hack as well. Little bit of garlic powder. Now, for the secret ingredient, little bit of cream cheese, guys. This is that secret ingredient that I’ve featured in some of the videos. It’s what’s going to bring it all together and make this so simple. If you didn’t guess by now, we’re cooking at the high end of medium low, of course. Then I’m going to take the two most important cheeses, parmesan or riano and some Romano. Equal parts, guys. Then, of course, you cannot forget black pepper. This is not optional. It’s key. As that cheese begins melting, add your fetuccini in. And like always, finishing the sauce for about 2 minutes, constantly stirring. It should sound like this. It’s really important not to salt this too much because the cheese is so salty. Now you’re just going to take it your tongs like that. Serve it in your nice white bowl. Beautiful. Look at that, guys. Top it with a little more Parmesan cheese. Let’s give it a test. See how good that is. Look at this, guys. So simple to do, too. That’s absolutely life-changing.