Lea Lambert's Alfredo Sauce

Hooray for cousins and their yummy recipes!  This has become my family's favorite Alfredo sauce recipe.  It is quick and easy.  I often quadruple the recipe so there are plenty of leftovers.  We've found that leftovers work best when the sauce and pasta are combined before refrigerating.  

Serves 6

Ingredients:

1/4 cup butter

2 TBS (= 1 oz) cream cheese

1 pint heavy whipping cream

1 tsp garlic powder

a pretty good amount of pepper--at least 1 tsp, maybe more

            (that's how Lea does it--the recipe lists it as no amount, just an ingredient)

2/3 c grated parmesan cheese

1 lb fettuccine, bow tie pasta, penne, linguini, or whatever other pasta you have on hand (leftovers are a little easier with shaped pasta, such as bow tie or penne).

Instructions:

In medium saucepan melt butter.

When melted, add cream cheese.

When cream cheese is softened, add whipping cream.

Season with garlic powder, salt (if you want, we don't add it), pepper.

Simmer for 15-20 minutes over low heat, stirring continuously. 

Add parmesan. Continue stirring until melted. Remove from heat.

While preparing the sauce, cook pasta according to package instructions.

We like to pour enough sauce into all the pasta to coat everything to the desired consistency, rather than put sauce over individual portions of pasta.