When You're Here, You're Family

For the longest time, I've been trying to recreate the fettuccine alfredo recipe at Olive Garden.  Or, more realistically, just trying to be able to make a alfredo sauce from scratch that tastes good.  After trying so many different canned sauces, I decided that the only way to get something close is to make it myself.  The first few attempts, however, were pretty disastrous.  Some of that was due to substituting ingredients with what I had available.

After multiple disappointments, I think I have finally figured it out.  The most important ingredient, as it turns out, is heavy cream.  Any substitution with milk of any sort (including skim milk, unsurprisingly) does not make a good alfredo sauce.  And now, I'm happy to say I can finally produce a fettuccine alfredo I enjoy eating and serving to others.