Easier Than You Think Alfredo Sauce

This versatile sauce can be the base for many meals.

Cuisine: Italian

Servings: 1/2 cups

Author: LydiaF

4 tablespoons butter or olive oil I like a combination of 2 tablespoons each
generous pinch red pepper flakes optional, but nice
2 cloves garlic, minced (substitute roasted garlic, or garlic powder to change the flavor)
2 cups heavy cream at room temperature
1 cup shredded parmesan cheese more or less (use more if your cheese is very fine or powdery)
salt and pepper to taste

In a medium saucepan or skillet, heat the butter and red pepper flakes over medium heat.
Add the garlic and cook, stirring constantly for a minute or two. Be careful not to let the garlic burn.
Whisk in the cream and the parmesan cheese and reduce the heat to low.
Continue to cook to allow the cream to reduce and the cheese melts, about 10 minutes.
Taste the sauce and add salt, pepper and additional cheese as desired.
If not using right away transfer the sauce to a jar and keep refrigerated for about a week.