Butter & Cream Alfredo Sauce

This richer Alfredo-style sauce uses butter, cream, garlic and Parmesan instead of a flour-thickened white sauce. It comes together quickly, so have the pasta cooked and ready before finishing the sauce.

Ingredients

• 8-12 ounces fettuccine or other pasta
• 1/2 cup butter
• 1/2 cup heavy whipping cream
• 1 clove garlic, minced
• 3/4 cup finely grated Parmesan cheese
• 1/4 teaspoon salt, or to taste
• Black pepper, to taste
• Reserved pasta cooking water, as needed

Directions

1. Cook the pasta according to the package directions. Reserve about 1/2 cup of the pasta cooking water before draining.
2. Meanwhile, melt the butter in a large saucepan over medium-low heat.
3. Add the garlic and cook for about 30 seconds.
4. Stir in the cream and gently heat until steaming. Do not let it boil rapidly.
5. Reduce the heat to low and gradually stir in the Parmesan cheese until smooth.
6. Season with salt and black pepper.
7. Add the hot drained pasta and toss until evenly coated.
8. If the sauce is too thick, stir in a little reserved pasta water until creamy.
9. Serve immediately.