Homemade Alfredo Sauce

• butter (1 1/2 sticks)↗0.75 cup
• cloves garlic, peeled and smashed, but whole↗3
• chicken or vegetable broth↗0.75 cup
• heavy cream↗1.5 cup
• finely grated Parmesan cheese1.5 cup
• salt and pepper to taste
• of fettuccine (one box) - I love this with DeLallo fettuccine or even their egg pappardelle16 ounce

Step-by-step instructions

1. 1

   Infuse Garlic: Melt butter in a large saucepan. Keep the heat very low, and add garlic cloves to butter. Let it cook until the garlic cloves are very fragrant – about 5 minutes. Remove garlic cloves from butter.

2. 2

   Pasta: While garlic is infusing, fill a large pot of water and add several generous pinches of salt. Bring to a boil and cook fettuccine according to package directions.

3. 3

   Simmer: Add heavy cream and broth to the butter. Whisk to incorporate, and bring to a gentle simmer. Simmer over low heat for 3-5 minutes, or until slightly thickened.

4. 4

   Add Parmesan: Just before serving, remove the sauce from heat. Whisk in Parmesan until fully melted and slightly thickened. Taste and add salt and pepper as needed.

5. 5

   Combine with Pasta: Toss with the cooked pasta, and, if needed, turn the heat back on briefly to get the sauce to bubble up and cling to the noodles. For a thinner sauce, add a bit more broth. For a thicker sauce, cook it a bit longer, or add 1 tablespoon cornstarch whisked with 1 tablespoon cold water. The sauce should cling to the pasta and be silky, luscious, and SO delicious. Serve immediately!