Fettuccini Alfredo

Ingredients

• 1/2 cup real butter ((1 stick))
• 4 cloves garlic (finely minced)
• 2 cups cream
• 4 oz Parmesan (about 2 cups, freshly grated)
• 1/4 teaspoon black pepper
• kosher or sea salt to taste
• 1 pound pasta (standard grocery store box up to 1.5 lbs *see note)
• Optional (see notes: fresh basil, fresh lemon, chicken, broccoli)

Instructions

1. 1

   Get your pasta boiling before starting the sauce, as it will come together quickly!

2. 2

   Heat a large sauce pan to medium heat. Melt butter and add garlic, stirring frequently for 1-2 minutes. It should be bubbling and cooking, but not boiling and splattering. Add cream and whisk to combine, bring to a low simmer and cook for 3-4 minutes, stirring often.

3. 3

   Turn heat to low and add cheese whisking until smooth. Parm can be a little slow to melt, so sometimes I whisk and then turn the heat off, put a lid on the pan for a few minutes and come back to stir until smooth.

4. 4

   Toss with hot pasta and add chicken and/or veggies, if desired.