I had some leftover heavy cream in the fridge that needed to be used last night. We rarely use heavy cream (we had it on hand for a recipe we tried last week) so I wasn’t sure what to use it for. I did a quick search on Allrecipes.com and found this alfredo sauce, which looked incredibly easy, so I decided to try it. The sauce was definitely good, but a little too cheesy for me. If I make it again I’ll cut back on the parmesan and I think it’ll be perfect!
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.