The Creamiest Alfredo, Ever 

Every time I go to a restaurant that serves Italian food, I crave alfredo for its epic comfort food satisfaction. I am almost always, however, disappointed. A lot of alfredo sauces are bland and tasteless, simply a creamy and slightly salty sauce. I want garlic, I want a bit of a tang, I want it all... how hard is that? I've tried a few different recipes, and have found my favourite. The creator of this recipe suggested using Gruyere cheese as a substitute to Parmesan, as it tends to melt much nicer. That, right there, is the secret ingredient, I sprinkle Parmesan on top at the very end, and am left with the best of both worlds. So, behold, the creamiest, best alfredo sauce EVER.

                         Feeds 2                     

• 1/4 C butter
• 1 C whipping/heavy cream
• 3 garlic cloves
• 1 1/2 C grated Gruyere cheese
• 1/4 C fresh, chopped parsley 
• 1 tsp salt (or to taste)
• 1 1/2 tsp black pepper
• chilli flakes to taste, if heat is your thing

1. Melt butter over medium/low heat, add garlic and cook until fragrant.

2. Add cream and simmer for five minutes.

2. Add the rest of the ingredients, except parsley and stir until everything is creamy and incorporated. Simmer on very low heat for another 5 minutes.

3. Take off heat, stir in parsley. Serve over fettuccine noodles, or other favourite pasta. I personally love it over ricotta gnocchi, with some grilled chicken. Enjoy!

Recipe adapted from allrecipes.com