Homemade Fettuccine Alfredo
Recipe from Scratch

This is the best fettuccine alfredo recipe you'll find anywhere.

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Easy to make and the flavor is outstanding. Offering many homemade Italian recipes from scratch for you to call your own.

HOMEMADE FETTUCCINE ALFREDO FROM SCRATCH

1 lb homemade fettuccine
8 TBS homemade unsalted butter
1/2 cup fresh mushrooms, sliced
1/4 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded
1/2 tsp homemade garlic powder

1/2 tsp salt
1/4 tsp pepper
1/4 tsp oregano

PREHEAT oven to 375 degrees and spray a shallow baking dish with oil.

Put the fettuccine on to cook in salted water. While the pasta is cooking, melt butter in a skillet and add the mushrooms, salt, pepper, oregano and garlic powder. Saute on low for 5 minutes.

When the fettuccine is al dente, drain and place it in the prepared baking dish. Toss with the Romano cheese and then stir in the butter and mushroom mixture.

Sprinkle with mozzarella cheese and bake for 5 minutes, or until the cheese is melted but not browned. You will agree that this Fettuccine Alfredo Recipe is a keeper.

I love to serve this with a simple fresh salad drizzled with my homemade Italian salad dressing.

Another item that will make this meal fantastic, is homemade garlic bread. My mouth is watering right now. Following is the recipe you must use:

This is the best spread for garlic bread. Just slice a loaf of homemade French bread horizontally (lengthwise) and spread on this garlic butter. Bake it in the oven until golden brown. Out of this world...

1 cup homemade unsalted butter
1 TBS garlic, minced
1/4 cup parmesan cheese
1 TBS homemade garlic powder
1 tsp Italian seasoning
1/2 tsp freshly ground black pepper
kosher salt to taste
1/4 tsp paprika

In a bowl, combine the butter, garlic and parmesan cheese. Season with the remaining ingredients and mix until smooth. Spread on the bread and broil or bake until golden brown.

This garlic butter also goes with so many things it would be impossible to list them all. I make up triple batches, making them into logs and freezing them. That way the butter is always on hand at a moments notice to put on fish, slip under the skin of chicken, or melt over a New York strip steak.

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