Fettuccine Alfredo

Ingredients

½ stick butter

4 cloves garlic minced

1 c heavy cream

4T chopped parsley

2 t onion powder

Cayenne pepper

2 t ground pepper

Salt to taste

1.5 c shredded cheese or Parmesan

Pasta

Instructions

Boil the water for the pasta (I've been using angel hair, and I'm terrible at measuring it -- the sauce is enough for 2-3 servings I think). Add pasta when it starts boiling. Melt the butter in a large pan, sauté garlic briefly, but don't let it brown. Add cream, parsley, onion powder, red pepper, black pepper and salt. Stir until it is almost boiling. Gradually add cheese and stir. I usually add a little Arrowroot to thicken the sauce. Drain the pasta (if you haven't already) and toss it with the sauce. Serve topped with a little cheese and parsley.

Lower Fat version

Substitute milk (1 cup) and flour (1/4 cup) for the cream.

Instructions

After butter has melted and garlic has been sautéed, add flour. Cook and stir for two minutes (I use a wire whisk). Gradually add milk, stirring constantly, and cook until thickened before adding cheese. The cheese will thicken the sauce too; so don't let it thicken too much. If it does get too thick, add more milk.