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You can make Rick DeLuca's alfredo sauce too!
1 pound dried pasta
6 tablespoons unsalted butter
1 garlic clove (peeled)
1 cup heavy cream
1 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Fresh chopped Basil
Cook the pasta in a pot of rapidly boiling, salted water until al dente. While the pasta is cooking, melt the butter in a saucepan over medium-high heat. Take the back of your knife and lighting smash the garlic clove so that it stays in one piece. Add heavy cream and garlic; then bring to a steady boil. Cook until sauce until it has reduced slightly, about 5 minutes. Toss in the Parmesan cheese along with salt and pepper, to taste. Remove the garlic clove. Finish by adding the pasta and fresh basil. Serve immediately. Enjoy!