A creamy and rich Alfredo sauce made with heavy cream and Parmesan cheese, perfect for fettuccine pasta. This variation includes roasted garlic for extra flavor.
1: Boil the fettuccine pasta until al dente (usually 12-15 min).
2: Over medium-low heat, bring the heavy cream to a simmer and allow it to reduce by half, stirring occasionally (about 20-30 minutes).
3: Take the cream off the heat.
4: Add the hot pasta and seasonings (black pepper, salt, and garlic powder) to the cream.
5: Mix to combine.
6: Add freshly grated Parmesan and stir until the cheese is melted.
7: Taste and adjust salt if needed.
8: Top with more cheese and black pepper.
