Here is my family's Alfredo recipe:

Fettuccine with Alfredo Sauce – 4 servings


This is an enhanced Alfredo Sauce using three cheeses.

We have also added garlic and mushrooms to a basic

Alfredo Sauce. Parmesan, the third cheese, is tossed with

the noodles and also passed around the table.

4 tablespoons butter

4 cloves garlic, chopped

A handful of sliced mushrooms

1 and 1/2 tablespoons all-purpose flour

1/8 teaspoon ground nutmeg

Dash of white pepper

1 and l/2 cups half-and-half (light cream)

2/3 cup shredded semi-soft cheese like

Provalone or Mozzarella

1/3 cup crumbled Gorgonzola (we use Feta)

8 ounces medium-wide noodles

¾ cup grated Parmesan Cheese
Begin by bringing water to boil in a large saucepan.

(Cook noodles as package directs.)
In a small fry pan, over medium low heat, melt 1 tablespoon butter

and sauté the garlic and mushrooms until lightly browned (2-3 minutes).

Remove from heat. Set aside.

In a 2-quart pan over medium-low heat, melt 1 and ½ tablespoons of the butter. Mix in flour, nutmeg, and pepper; cook. Stirring until bubbly. Slowly stir in half-and-half; cook, stirring constantly until sauce

gently boils and thickens. Mix in semi-soft and Gorgonzola cheeses until blended. Add garlic and mushrooms. Turn heat to lowest temperature to keep warm.
Toss cooked noodles with 1 and ½ tablespoons butter and ½ cup of the Parmesan cheese. Use the remaining cheese on the sauce.