OG Alfredo Sauce

By Laura77

This is a copycat recipe "right off the OG recipe card" but it made almost a gallon of sauce, and alfredo tends to reheat poorly, so I cut it down to a quarter of the recipe. Easy and much better than jarred sauce. You can make the sauce in the time it takes to boil up a pound of pasta.

Ingredients

• 1 clove garlic, minced or puree
• 1 stick butter
• 2 cups heavy cream or half&half
• 4 oz Parmesan, grated
• 1 oz Fontina, grated (sub. cream cheese in a pinch)
• 1/4 tsp salt
• 1/2 tsp black pepper

Preparation

Step 1

In a heavy pan, saute garlic in a little butter until starting to color. Add the rest of the butter and melt. Add the cream/milk and heat to a simmer on medium, stirring occasionally. Add cheeses and seasonings, Stir on med-high until sauce thickens. Don't allow to boil. Turn off heat and continue to stir occasionally until pasta is done. It thickens further as it cools a little.