Name: Garlic Cream Sauce (Alfredo)
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Ingredients: 1.5 oz Garlic, Minced; 7 oz butter; 3 cups Heavy Whipping Cream, 36%; 1 cup Creamer, Half & Half; 1.5 tsp Kosher salt; 1/2 tsp Black Pepper, coarse; 2 oz Parmesan Reggiano cheese, finely grated; 1 LB Fettuccine Pasta, cooked al dente to package instructions

Garlic Cream Sauce (Alfredo)

Rich sauce with plenty of garlic and black pepper, add this to your pan and reduce further to make the most creamy sauce imaginable!

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Prep Time 5 mins Cook Time 28 mins Total Time 33 mins Difficulty: Intermediate Best Season: Winter

Ingredients

1.5 oz Garlic, Minced
7 oz butter
3 cups Heavy Whipping Cream, 36%

1 cup Creamer, Half & Half

1.5 tsp Kosher salt
¹⁄₂ tsp Black Pepper, coarse
2 oz Parmesan Reggiano cheese, finely grated (+ more for the garnish)

For Fettuccine Alfredo

1 LB Fettuccine Pasta, cooked al dente to package instructions

Instructions

Heat butter in saucepan until melted. Add minced garlic and simmer on low heat for 5-8 minutes, until the garlic softens. Do NOT allow garlic to brown!
Add cream, half & half, salt and pepper. Bring sauce up to a simmer and let simmer 15 minutes, letting cream reduce in volume by 10%; stirring sauce often
Remove sauce from heat, place in storage container and then place container in another container of ice water, stirring often to recombine butter and cream until cold (NOTE: this step prevents butter separation)
Refrigerate and pull out as needed. Sauce is good for 5 days when properly prechilled

To Make Fettuccine Alfredo

Reheat the sauce (1-4 oz ladle per 1/4 lb of pasta) in a pan and toss with cooked fettuccine pasta
Garnish with Parmigiano Reggiano to your liking and serve immediately

Note

**It's best to use a heavier gauge pan to avoid scalding the cream

**Makes enough sauce for 1# of pasta cooked

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Garlic Cream Sauce (Alfredo)