Fettuccine Alfredo

So I thought I'd follow Sadia with another pasta recipe!

This is my dad's famous home-made fettuccine alfredo recipe that gets people begging him to make it for them. It's easy, but kind of time consuming, but the rich, velvety sauce made from scratch is well worth it!

Ingredients:

1-2 boxes of Fettuccine noodles ((as many as you need))
1 quart heavy whipping cream
1 quart half-and-half
about 1 cup of parmesan cheese
7-10 cloves of garlic, thinly sliced
about 1/4 cup of dry basil
1-2 tsp italian seasoning
salt to taste

Boil the noodles according to the box.

In a large non-stick wok or sauce pan, heat the heavy whipping cream and half-and-half, stirring occasionally. When the liquid gets hot and begins to steam, you have to start gently stirring it constantly. Add the garlic slices and cook, stirring, for a while. By a while I mean a good half hour at least! The garlic should begin to get very mushy and eventually melt right into the sauce. You can spoon out the garlic and give it a good mash with a spoon too. Add the basil and italian seasonings and keep stirring. After about 30-45 minutes, the liquid should seem just a tad thicker and like some has evaporated. At this point ((and also after the garlic has melted into the sauce)) lightly sprinkle a layer of the parmesan cheese over the sauce and stir gently to blend. Keep repeating this until you have put in all the cheese. If you just dump it in and give it a whirl, it'll most likely clump up and not blend in smoothly. At this point, the sauce should be significantly thicker. Taste for saltiness ((the cheese should have made it salty enough)). Pour over the noodles and enjoy!

Usually, when my dad makes this he always makes a Cajun Shrimp and Mushroom sauce to go with it and we add some garlic bread and voila, a magical meal! I'll include the recipe for the shrimp and mushroom sauce as well.