Homemade Alfredo Sauce

• 1 1/4 cups whipping cream
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon olive oil
• 2 teaspoons garlic, minced (4 cloves)
• 1/2 cup parmesan cheese, grated
• hot cooked pasta

1. In a medium bowl, stir together the cream, broth, cornstarch, pepper, and nutmeg; set aside. In a medium saucepan, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add broth mixture; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese.
2. Serve immediately or divide mixture among 1/2-cup airtight containers. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before using. To serve, place desired amount of sauce in a saucepan; heat just to boiling. Serve over hot cooked pasta. Makes 2 1/2 cups.

whipping cream, chicken broth, cornstarch, ground black pepper, ground nutmeg, olive oil, garlic, parmesan cheese, pasta

Taken from www.food.com/recipe/homemade-alfredo-sauce-431913 (may not work)