Ingredients

• 4 ounces (1/2 cup) unsalted butter
• 2–3 cloves garlic, finely chopped
• 2 cups heavy cream
• 1/2 teaspoon dried Italian herbs (optional)
• 1/4 teaspoon ground black pepper
• 2 cups freshly grated Parmesan cheese
• Kosher salt, to taste
• 1 pound fettuccine pasta (dry or fresh)

Instructions

Place the butter and chopped garlic in a small saucepan over medium-low heat. Once the butter has completely melted, reduce the heat to low. Cook the garlic for another 1–2 minutes.

Add the cream and black pepper to the pan, increase the heat to medium, and bring the mixture to a simmer. Optionally, you can also add the Italian herbs to the cream mixture while it simmers.

Reduce the heat to medium-low or low to maintain a slow, controlled simmer. Let the cream reduce for 5–10 minutes, or until the mixture has thickened and reduced by about one-third in volume.

Slowly whisk the grated Parmesan into the sauce. Taste and adjust the seasoning with Kosher salt to your liking.

Lower the heat to the lowest setting to keep the sauce warm while you cook the pasta.

Bring a large pot of water to a boil over high heat. Once boiling, add a generous pinch of Kosher salt. Cook the fettuccine according to the time recommended on the package. Drain the pasta and place the noodles in a pan large enough to hold them, then toss with the Alfredo sauce.

If you'd like the sauce to be thicker, place the pan with the noodles and sauce over medium heat to reduce and thicken.

Serve the pasta individually or family-style, and garnish with more freshly grated Parmesan cheese.