Fettuccine with Alfredo Sauce

 

  • 12 oz fettuccine pasta
  • 3 tablespoons butter
  • 1 cup heavy cream, or half and half
  • 4 cloves garlic, minced
  • 1 ½ cups freshly grated Parmesan cheese
  • Salt and freshly cracked pepper, to taste

Prepare the fettuccine noodles according to the packaged directions. Cook until al-dente and drain well.

Melt butter in a medium saucepan over medium-low to medium heat. Add cream and bring to a simmer (lightly bubbling, not a full boil). Cook, whisking often, for 5 minutes until it starts to thicken slightly.

Then add garlic, cook for 1 minute more. Add the cheese in two to three batches and whisk constantly until melted. Add salt and pepper, to taste. 

If your sauce becomes too thick, you can thin it out with a little extra cream or pasta water. Toss in your pasta and serve. 

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