Dee Dee wrote:
> I have cream that I want to use to make fettucine alfredo today.
>
> I make my fettucine alfredo thusly;
> Cook cream, parm. regg, butter; and then pour over the noodles.
>
> I will be unable to serve this until Friday. Which would be better?
>
> Make the alfredo sauce today and freeze it, thaw it Friday, cook the
> noodles, then pour over noodles
> OR
> Go ahead and cook the noodles and sauce today, mix in the alfredo
> sauce, then freeze;unthaw Friday.
>
> What to do!
> Thanks,
> Dee Dee
>

There is no such thing as Alfredo sauce. It just happens in the pasta
bowl as all parts come together. Why not just make it fresh. It wouldn't
take anymore time. And freezing and thawing cause deterioration. If you
are worried about the cream keeping, cream keeps for ages in the fridge,
way past printed dates.

Melondy