Homemade Alfredo Sauce

Scribbled Underline

½ cup (113 g) unsalted butter 2 garlic cloves, minced 2 cups (480 ml) heavy cream ½ teaspoon kosher salt ½ teaspoon pepper ¼ teaspoon garlic powder Pinch nutmeg cups (150 g) freshly grated Parmesan cheese

Ingredients

White Scribbled Underline

– In a medium saucepan over medium heat, melt the butter. Then add the garlic, salt, pepper, garlic powder, and nutmeg and cook for 1 minute.

– Slowly add the heavy cream and bring to a rapid simmer, then reduce the heat to medium-low and gently simmer for 5 minutes.

– Remove from the heat and add the cheese a small amount at a time, whisking until completely melted and incorporated before adding the next batch.

– Return to the stovetop and cook on low for an additional 2 to 5 minutes, stirring constantly, until beginning to thicken.

– Toss with 1 pound of fettuccine pasta and serve immediately, garnishing with fresh parsley and additional pepper, if desired.

– Return to the stovetop and cook on low for an additional 2 to 5 minutes, stirring constantly, until beginning to thicken.