Fool Proof Alfredo Sauce

• 1 stick Unsalted Butter
• 7 cloves Finely Minced Garlic
• 1/2 cups Dry White Wine
• 2 cups Heavy Whipping Cream
• 1- 1/2 cup Finely Grated Parmesan (or Other Hard, White Cheese)
• 1 Tablespoon Ground White Pepper
• Fresh Basil, Italian Parsley, Or Oregano
• Salt And Freshly Cracked Black Pepper, To Taste
• 1- 1/2 pound Your Favorite Cut Pasta, Cooked To Package Instructions

1. 1.
2. Start with your stovetop on medium high.
3. Toss the stick of unsalted butter in a saucepan (try not to think about the fact that its an entire stick of butter).
4. Its important to use unsalted butter because the cheese in this recipe has a large amount of salt in it.
5. Melt butter.
6. Do not boil.
7. 2.
8. Once the butter is thoroughly melted, add the minced garlic and let it saute until soft and highly fragrant.
9. Now, I am a garlic freak.
10. I generally err on the side of too much... and then add 3 more cloves.
11. So please feel free to use as much or as little as you like.
12. Personally, I think the garlic is absolutely integral to the yumminess factor, but you might feel differently.
13. Reduce the heat if you need to.
14. Do not let the garlic brown too much/burn.
15. 3.
16. Once youve got your garlic nice and soft, add half the white wine and stir.
17. Give it a good 90 seconds to let the flavours incorporate.
18. 4.
19. Now were going to add the cream 2 cups!
20. Stir to combine all the ingredients.
21. Now you want the whole thing to really warm through.
22. Keep the stove on medium high heat and stir every 45 seconds to a minute.
23. Do not let the sauce boil.
24. At all.
25. Ever.
26. Turn the heat down if your sauce cant take it.
27. Give it maybe 5 minutes or so.
28. 5.
29. Add the other 1/2 of the white wine and stir through.
30. 6.
31. Start adding in your finely grated parmesan cheese.
32. Any hard Italian cheese will do.
33. The cheese quality will lend itself to your sauces overall flavour... so steer clear from the green-can Kraft sort.
34. Add it slowly so it has time to melt.
35. This will thicken the sauce.
36. I usually use about a cup and a half.
37. 7.
38. Time to season!
39. I always use a lot of white pepper, freshly cracked black pepper, and occasionally a little salt.
40. I also use any fresh herbs I happen to have on hand.
41. Basil, oregano, parlsey, etc.
42. Taste it a few times through this process to fine tune your flavor.
43. 8.
44. Toss the sauce up with your favorite al dente cooked cut pasta.
45. Feel free to add chicken, prawns, fresh steamed veggies, or whatever else you fancy to make it a meal.
46. Also, it makes a great pizza sauce if youre into that.
47. xxo Chutzpah

butter, garlic, white wine, cream, parmesan, ground white pepper, fresh basil, salt, pasta

Taken from tastykitchen.com/recipes/main-courses/fool-proof-alfredo-sauce/ (may not work)