Recipe(tried): Alfredo Sauce with a Garlic Twist

Hey Ben! I'm an Alfredo freak...I make it at least once a week. Don't get discouraged, it takes a while to figure out what to add when. I'm definitely no chef, but this is how I make it.

These are just general guidelines, If you want to make more sauce, just double the amounts.

5 Tbsp Butter (I use the real thing)
1 1/2 cups heavy cream (may use Half & Half, or equal amounts of both, [heavy cream makes it taste more "Creamy"])
2 cloves garlic/ minced
freshly ground black pepper
1/2 to 3/4 cup Parmesan cheese (Freshly grated by you!!-not pre-grated)

Melt butter in medium saucepan over low heat. very important not to let it burn. Add garlic and remove from heat. At this point, you're not trying to fry the garlic or it will become pungent...just swirl it around a little.

Return to low-med heat and add your cream. Let it barely simmer over low heat until it reduces by about 1/3, whisking often. this is a good time to add your pepper. At this point you can almost turn the heat off and let it slowly heat while you prepare all of your other ingredients, just make sure you whisk it every now and then. The longer it sits on warm, the more garlic flavor infuses into the sauce.

Once your're ready to plate up your pasta, bring the sauce back up to a slight simmer and add your freshly grated cheese. whisk the sauce for about 1 min over low heat until the cheese melts and immediately pour over your pasta to be tossed. I always add toasted pine nuts and more parmesian cheese at this point.

Some great additions to toss with your pasta and sauce are: Fresh Basil, Steamed Broccoli, Steamed Sugar Snap peas, Grilled Chicken, Steamed Shrimp....Endless Possibilities!! Sun dried tomatoes are also great added to this dish!

Good luck and I hope I helped! Oh to be in College again! Jill