Easy Scratch Alfredo

There are some things that just don't taste as good as homemade no matter what brand you buy.  Jarred sauces being a big one.  Also, for the record, it is so much cheaper to make your own sauce and it always tastes better.  On top of all that, I have never tasted a jar of alfredo sauce that I truly liked.  If you have, please, share below what kind you like.  Even Newman's doesn't do it for me.

After some trial and error, I have come up with the most delicious alfredo I've ever tasted...and my hubby doesn't complain either.  Using the simplest ingredients (parmesan cheese and heavy whipping cream), it is easily thrown together.  Growing up we called parmesan cheese shaky cheese so for now on, that's what I'm calling it - enjoy!

Don't ask why the picture is b&w; just call me artsy

So all you need to do is put one part shaky cheese to two parts whipping cream.  In other words, if you're using one cup whipping cream, you add 1/2 cup shaky cheese to it while it warms on the stove.  Heat the sauce up while constantly stirring to melt the cheese (*don't let it burn or bubble) and voila!  Alfredo from scratch.

We like it on any kind of pasta, particularly lobster or mushroom ravioli or tortellini.  Sometimes, to be extra fancy shmancy, I add cooked bacon to the sauce.  Yum.