Tags: dinner - vegetarian - sauce - keto - pasta - GF - GF vegetarian -
GF sauce - GF keto - GF dinner - GF pasta
Active Time: 15 minutes
Passive Time: 10 minutes
Serves: 2-4

A perfect, classic alfredo sauce; great with chicken or pasta

AllRecipes

• Butter: 1/4 cup
  
  
• Heavy Cream: 1 cup
  
  
• Garlic: 2 cloves, crushed
• Parmesan: 1.5 cups grated
  
  
• Parsley: 1/4 cup chopped, fresh
• Salt: to taste
• Pepper: to taste

• I upped the garlic a bit from the original
• I use 1.5 cups microplaned parmesan, which is probably more than the recipe actually wants, but it works
• I have no idea why the original recipe says that parmesan doesn't melt well and she frequently subs gruyere. Don't do this. Parmesan melts fine and why would you want gruyere in your alfredo sauce??

1. Melt butter in medium saucepan over medium-low heat. Add cream, bring to a simmer, and simmer for about 5 - 10 minutes
2. Add garlic and cheese; whisk quickly until dissolved
3. Continue simmering until desired thickness is reached
4. Add parsley, salt, and pepper; serve