Alfredo sauce was always something I thought I should like but never did until this recipe. I considered adding extra garlic, but found one medium or large clove of garlic gave plenty of flavor. I also use a dash of white pepper, and a little bit of dried parsley in place of fresh (I find fresh parsley to be bitter). Perfect! The first time I made it I used block parmesan that I shredded myself with a rotary grater, and it melted beautifully. I also tried it with "fresh" grated parmesan (the powdery kind, but from the deli case), and it didn't turn out as well -- the texture remained gritty. Definitely whisk the butter and cream together, and stir occasionally with the whisk while simmering to avoid separating, but you shouldn't need to whisk the whole time. The sauce reheats well by itself with some vigorous stirring with a whisk or fork, but doesn't reheat very well if it's already on the pasta. So if you think you'll have leftovers, only toss as much pasta and sauce together as you're going to eat right away.
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Alfredo sauce was always something I thought I should like but never did until this recipe. I...