Fettucine Alfredo

 Even novice cooks can master this easy Alfredo sauce recipe! It uses simple ingredients and only takes 15 minutes to make in your own kitchen. It's rich, creamy, and has a not-so-secret ingredient that sets it apart from the rest.

• 12 ounces uncooked fettuccine (if making Fettuccine Alfredo), see note
• ▢2 tablespoons butter
• ▢4 ounces cream cheese (I used 1/2 block of Philly) softened
• ▢1 cup heavy/whipping cream
• ▢2 large cloves garlic minced
• 1 cup freshly grated parmesan cheese
• ▢Salt & pepper to taste

• Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan.
• If making Fettuccine Alfredo: Boil a salted pot of water for the fettuccine. Cook it al dente according to package instructions. Prep ingredients as you're waiting for the water to boil. I start actually cooking the sauce when the pasta is boiling. Once the pasta is done, I toss it with the sauce right in the skillet (I also add a splash of the hot pasta water), and I serve it with extra parmesan grated over top and a little chopped parsley on top. 
• Once the cream cheese has been incorporated into the sauce, let it

Stir the parmesan into the sauce, and let it melt in (about 30 seconds), then take it off the heat. The sauce should be thick enough by now, but if you want to reduce it more, let it cook for a bit longer. Keep in mind the sauce will thicken more as it cools/sits