Homemade Alfredo Sauce

15 min6 servings (1/4 cup per serving, 2 1/2 cups total)

A silky butter-and-cream sauce enriched with Parmigiano-Reggiano, garlic, and Italian herbs; thickened gently over low heat.

prepHave 16 oz cooked fettuccine or pasta ready
115 g butter, cut into large cubes	Melt butter in cream over medium-low heat	Simmer gently 3–4 min, whisking constantly, until thickened	Stir in Parmigiano-Reggiano until melted and smooth
480 ml heavy whipping cream
1 clove garlic, minced	Whisk in garlic, garlic powder, Italian seasoning, salt & pepper
3/4 tsp garlic powder
3/4 tsp dried Italian seasoning
1/4 tsp coarse salt
1/4 tsp pepper
200 g freshly grated Parmigiano-Reggiano cheese

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