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Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5) Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6) Add the shallots and sauté for 2 minutes or until tender. Add the cream and bring to boil.


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Spray a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain. Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl.


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In a large pot of boiling salted water cook the fettuccine al dente. in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot reserved pasta water (about 3-5 tablespoons). On low medium heat, simmer and whisk together to make a cream. Half the butter and Parmesan melted together.


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Sauté the minced garlic in the melted butter, stirring frequently, until fragrant, so about four minutes. To fire up that creamy white sauce in a medium saucepan over medium heat, add heavy cream, butter, and the cream cheese, whisking until melted. This will give you a thicker sauce.


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Step 3: Slowly add the milk a little at a time until it is all incorporated. Whisk in the Parmesan cheese until it has melted and fully incorporated into the creamy sauce. Add the nutmeg and black pepper and whisk until combined. Step 4: Remove the sauce from the stove top and add the hot pasta noodles to the sauce.


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In a medium pot of salted boiling water, cook pasta until al dente. Using tongs, a strainer, or a spider, transfer pasta to bowl with cheese and butter. Add 1/2 cup hot pasta-cooking water, then, using tongs, toss repeatedly until butter is melted and a creamy, emulsified sauce forms.


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While the meat sauce simmers, make the alfredo sauce. In a dutch oven or large stock pot melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the heavy cream, parmesan cheese, salt, and pepper. Cook until the cheese has melted and the sauce thickens slightly.


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Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain. Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened.


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Preheat the oven to 375 degrees F. Grease a 9X13 baking dish with cooking spray and set it aside. Cook the pasta. Cook the spaghetti according to the package instructions. Drain the water and set it aside to use later. Prepare the Alfredo sauce. Heat a large skillet over medium heat, and add butter.


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Melt the butter in a large skillet over medium high heat. Add the garlic and cook for 30 seconds, or until fragrant. Pour in the milk and cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil. Turn the heat down to medium, and mix in the parmesan cheese, salt, and pepper.


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Whisk Dairy Ingredients Together: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Then cook over medium heat and whisk until melted. Add In Seasonings: Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Then continue to whisk until smooth.


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In a large pot, boil water for pasta. Once it's boiling, add the spaghetti. Optional: add about 1 teaspoon of olive oil and 1 teaspoon of salt to the water to prevent sticking. The pasta needs to cook for 8 to 10 minutes until al dente. While it is cooking, make the Alfredo sauce.


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Drain off the grease and add pepper, garlic powder, and onion powder. Add in spaghetti sauce, bring to a boil, reduce heat and let simmer 10 min stirring occasionally. While the meat sauce simmers, work on the alfredo sauce. To a clean pan add in the stick of butter and melt over medium heat. Add in the minced garlic and stir around for 1 minute.


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Reserve at least ¼ cup of the pasta water. Drain the remaining water and set aside. To make the homemade alfredo sauce, melt a stick of butter in a large skillet over medium-high heat. Add garlic cloves and cook for 30 seconds. Whisk in heavy cream. Cook, stirring frequently, until the sauce has thickened.


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Drain and set aside. Alfredo Sauce: In a medium sauce pan, melt the butter then sprinkle with flour. Cook for 1-2 minutes before slowly adding in the heavy cream. When the sauce has thickened, reduce the heat and stir 1 cup of parmesan cheese. When the cheese has melted, season the sauce with salt and pepper.


Alfredo Pasta

Make the alfredo sauce. Add the butter to a large pot with the remaining garlic. Cook until fragrant then stir in the heavy cream, parmesan, and seasonings. Cook until the sauce begins to thicken. Assembled the casserole. Toss the cooked spaghetti with the alfredo sauce then transfer to a greased 9×13 casserole dish.