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I got this recipe from here
A creamy, luscious Alfredo sauce is a culinary dream — a handful of ingredients that add up to something wonderful. It hails from 1920s Rome, where it was created by restaurateur Alfredo di Lello. His hallmark dish, Fettuccine Alfredo, combined hot fettuccine with a sauce made of butter, heavy cream, and Parmesan cheese, with generous grindings of pepper to help add spark to all that richness. While Fettuccine Alfredo is still a classic, much-loved dish, the sauce has become a favorite way to add opulence to many recipes, from casseroles to veggies to pizzas.
Homemade vs. Store-Bought
Sure, you can buy jars or refrigerated containers of Alfredo sauce, and certainly they fill the bill when you’re pressed for time. However, some commercial products use cream cheese or food starches as thickeners, which can mute the sauce’s hallmark butter, cream, and Parmesan flavors. When you make Alfredo sauce from scratch, it will taste fresher — and the flavors of those three ingredients will be more vivid. Fortunately, homemade Alfredo sauce takes just minutes to make.

Prep: 10 m

Cook: 10 m

Ready In: 20 m

Ingredients:

• ¼ cup butter
• 2 cloves garlic, finely minced
• 1 cup heavy / whipping cream
• Salt and freshly ground black pepper to taste
• 1 ½ cup freshly grated Parmesan cheese, plus more for sprinkling over the final dish, if desired.
• 1/4 cup chopped fresh parsley

Tip: You can use pregrated Parmesan cheese, but it won’t have the pronounced, intense freshness of cheese that you grate at home just before you use it. And if you really want to treat yourself to something wonderful, use Parmigiano-Reggiano cheese (the Italian original, imported from Northern Italy). It might be more costly than domestic versions, but it offers a bold, snappy flavor that few look-alikes can match.

Directions:

1. 1. In a 3-quart saucepan melt the butter over medium heat. Make sure the butter does not brown — one of the hallmarks of this sauce is its creamy white color.
   2. Brown the minced garlic in the melted butter, be careful not to burn the garlic
   3. Carefully pour the cream into the saucepan with the melted garlic butter. Add salt and pepper to taste.
   4. Bring the butter-cream mixture to boiling; reduce the heat to a simmer and cook the sauce gently until it begins to thicken, stirring frequently with a wooden spoon. This will take 3 to 5 minutes.
   5. Remove the pan from the heat stir in the Parmesan cheese.

Continue stirring until the cheese is incorporated into the sauce. Your sauce is now ready to toss with pasta or use as desired.
Tip: Be sure the pan is off the heat, as high heat can cause cheese to clump or become stringy rather than melt smoothly.

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