Classically inspired recipe for alfredo sauce that uses four whole ingredients for a naturally thick, satisfying and nutritious complement to any meat or pasta dish.
Melt the butter in a small saucepan.
Stir in the cream and bring to a boil.
Turn down the heat to a simmer and mix in the parmesan cheese, garlic, and optional salt and pepper.
Cook uncovered for 5 minutes stirring frequently.
Cool and refrigerate leftovers. Sauce lasts for 4-5 days. It will harden in the refrigerator but reliquify quickly when warmed in a pan on the stovetop. I recommend using glass as it retains the flavor better.
1 clove of garlic minced makes about 1 teaspoon.
Substitute 1/4-1/2 teaspoon garlic powder for the minced garlic if desired.
The parmesan cheese should be finely grated else it doesn't dissolve as well in the sauce.
Serve over one of these types of sourdough pasta.