2 garlic cloves, minced
1 cup heavy cream
¼ teaspoon white pepper
¼ teaspoon salt
1½ cups grated Parmesan cheese
1 lb Penne Pasta, cooked
In a medium sauce pan over medium heat add broth, garlic, cream, pepper, and salt.
Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.*
Remove from heat and slowly add cheese.
Return to stove on low and cook for 2 to 3 minutes, stirring constantly.
*If you want a thicker Alfredo, or it doesn’t reduce to the correct thickness, make a slurry of 3 tsp corn starch and 2 tsp water. Add to boiling sauce and stir or whisk constantly until desired thickness.