This has been one of my favorite dishes since I was a snaggle-haired, chubby little kid. The cheesy, creamy goodness over pasta was just all I had ever wanted out of life. Sometimes my parents would order Olive Garden on a Friday night and as Sadie, my older sister and I became older we were allowed to place an order to share while watching The Great Mouse Detective or A Bugs Life.
We laboriously poured over the fold-up, Olive Garden takeout menu and always came to the same conclusion. We wanted that round, foil dish of fettuccine alfredo, breadsticks, and the side salad.
Dad would go pick it up and then we’d scootch in front of the old, tube tv on our bellies and sop up the sauce with the butter-laden breadsticks with our eyes glued to the screen. It was a real treat and I could have eaten that pasta for three meals a day, seven days a week.
As I grew older I would order Fettuccine Alfredo at any restaurant that offered it. As my palate advanced, I realized how many people were doing it poorly and you’d end up with a bland, sticky mess of noodles usually accompanied by some dried out chicken.
So I’ve created a recipe that is so simple it’s almost as shocking as the amount of heavy cream you’re going to use. Don’t gasp about it, just embrace it. Because we all need comfort food on occasion and this Fettuccine Alfredo is the mother of all comfort food.