Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.
For a healthier dish, lower the fat in this classic pasta sauce by about 10 grams per serving by using half-and-half instead of whipping cream and decreasing the amount of butter and cheese ever so slightly. No one will know the difference, but your body will!
Very mild taste. I added extra parmesan and also some grated cheddar and ham and served it over penne pasta. The key to a smooth sauce is to add only 1/3 to 1/2 of the half and half to the pan and slowly add the cheese, stirring constantly with a whisk until it forms a very thick sauce. Then slowly add the remaining half and half while continuing to stir. This would make a great base to experiment with many variations, stirring in the add-ins after the sauce is smooth. I could see adding: sauteed onions, sundried tomatoes, sliced olives, pan-browned sliced polish sausage or hot links. You could also change the cheese to monterey jack or pepper jack and add diced green chilies and other mexican seasonings. Yum!
The grandsons rated this 5 stars! It was tasty, but I also added some extra butter, olive oil, and chopped garlic that I let saute for a few minutes before adding the cream. I used 2 cups cream because CL sauces usually tend to be a little skimpy. I also added some very creamy ricotta. I simmered the sauce for about a half an hour before it started to thicken up. I will make again.
Yes, the cheese tends to clump up after it cools but the flavor is still wonderful. This is my daughter's favorite alfredo sauce. I like to thrown in some sauteed mushrooms because I love them so much.