Ingredients

• 8 ounces uncooked fettuccine
• 4 ounces cream cheese, softened
• 2 tablespoons butter
• 1 cup heavy/whipping cream
• 2 large cloves garlic, minced
• 1 cup freshly grated parmesan cheese
• Salt & pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, following the package directions.
2. While the pasta cooks, microwave the cream cheese in 20–30 second bursts until very soft.
3. Add the butter, softened cream cheese, heavy cream, and garlic to a skillet set over medium heat. Once the butter melts and the mixture warms, stir or whisk to help the cream cheese fully blend into the sauce.
4. After the sauce is smooth, allow it to gently simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
5. Mix in the parmesan cheese and stir until melted, about 30 seconds, then remove the skillet from the heat. The sauce should be nicely thick at this point. If you prefer it thicker, let it cook a little longer. Remember, it will continue to thicken as it cools.
6. If the sauce becomes too thick, add a splash of hot pasta water before draining the noodles. Toss the drained fettuccine with the sauce and season with salt and pepper to taste.

• Yield: This recipe makes about 1.5 cups of sauce.
• Serving tips: When tossed with 8 ounces of pasta, it serves about 4 people. If used on its own as a topping for chicken, fish, or vegetables, it can stretch to 6 or more servings.
• Scaling: Double the recipe if you want extra sauce for multiple meals.
• Heat control: Alfredo sauce can separate if overheated or cooked too long, so keep the heat moderate.