The perfect sauce to go along with Chef Jonathan Collins' perfect homemade pasta? His foolproof alfredo sauce, of course!
1L 35% Cream
5pc Garlic Cloves
100g Parmigiano Reggiano Cheese (about ½ cup)
1tbsp Unsalted Butter
Cracked Black Pepper - to taste
Bring cream and garlic to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, about 20 minutes.
Stir in butter, parmesan and cracked black pepper to finish. Set aside and keep warm.