A good Alfredo is just…good. I always find myself wanting a little extra sauce that a lot of places don’t provide. This recipe provides some extra sauce for two people. Double this recipe for more servings. The garlic will be noticeable in this recipe but I think that’s what makes it a little more flavorful.
I typically use 16 ounces of noodles for this recipe and typically grilled chicken or shrimp. The amount of sauce is enough to cover the extra protein. Cook noods al-dente before adding to the sauce to allow the sauce to absorb into the noodles a little.
Also, extra parm to top it off is just…*chefs kisses*
Ingredients:
- 2 1/2 cup graded parmesan Parmigiano Reggiano. (don’t use the garbage kind)
- 1 pint heavy cream
- 5 cloves garlic, minced or pressed
- 1 tablespoon Italian seasoning.
- 1/2 Cup Butter
Directions:
Melt butter in pan
Saute garlic for around 1 minute.
Add heavy cream until hot.
Fold Italian seasoning and Parmigiano until well blended and melted.
