- 1/4 c butter (I used salted butter)
- 1 c heavy whipping cream
- 1.5 c shredded parmesean (freshly-shredded by moi)
- Garlic to taste
- parsley flakes
I melted the butter in a sauce pan and then mixed in the cream. I heated this mixture for 5" and shredded the cheese in the meantime. I slowly melted the parmesean in the cream mix and added the garlic. I added parsley, cooked for 2 minutes, and mixed with fettucine.
The website said it was a good sauce for all kinds of alfredo recipes, and it was first-rate for fettucine alfredo.