"no Fettuccine" Spaghetti Alfredo

After years of making alfredo sauce, I think I have perfected what I call the "Best Alfredo Sauce in America"! However, I was fresh out of fettuccine, so I had to substitute spaghetti noodles, but even still, the results were amazing!! I hope you'll try my recipe and enjoy it as much as I have!

• Ready In: 30 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 1  cup heavy whipping cream
• 1  teaspoon  minced garlic (2 cloves)
• 1⁄2 cup white wine
• 1 1⁄2 cups  grated parmesan cheese
• 1⁄4 teaspoon ground black pepper
• 8  ounces cream cheese
• 5  quarts water
• 6  ounces  dry spaghetti noodles
• 2  tablespoons sea salt

Directions

1. Heat whipping cream in large saucepan over medium heat for 5 minutes, stirring frequently.
2. Add garlic, wine, parmesan, and black pepper to cream, stirring until smooth and unfiorm.
3. Reduce heat to medium-low and add cream cheese, 4 oz. at a time, until melted, stirring constantly. Keep sauce on low heat while cooking noodes.
4. Noodles: In a large stockpot, bring water to a rapid boil, add sea salt and noodles.
5. Cook noodles for 8 - 12 minutes, until soft when bitten (al dente).
6. Briefly drain and rinse noodles, then toss with sauce in saucepan. Serve immediately.