A recipe for simple, homemade fettuccini alfredo sauce made with cream and fresh Parmesan.
In a large saute pan over medium-low heat, melt the butter and add garlic. Saute for 1-2 minutes. Sprinkle flour over the garlic and stir until coated. Increase heat to medium and begin to add the cream a splash at a time, stirring after each addition.
Once all of the cream has been incorporated, stream in the half-and-half, whisking all the while, and simmer 6-8 minutes. Stir occasionally until slightly thickened.
Stir in Parmesan, salt, and pepper. Serve over the pasta, and top with an extra sprinkle of Parmesan cheese, if desired.