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Basil Alfredo Sauce

Yana, babushkacooking.com
Makes 1.5 cup
Print Recipe
Total Time 15 minutes

Ingredients
  

  • 1 Tb butter unsalted
  • 3 garlic cloves, finely minced or pressed
  • 1 C heavy whipping cream
  • 1/4 C Mascarpone cheese
  • 1 C Parmigiano Reggiano, grated loosely packed
  • Handful fresh basil leaves use as little or as many as you’d like!
  • freshly ground black pepper

Instructions
 

  • Melt the butter over medium heat.
  • Add the garlic and cook for a few minutes, until light-golden and aromatic.
  • Lower the heat and add the heavy cream and mascarpone. Stir until combined.
  • Add the Parmigiano Reggiano cheese and cook until thickened. When you run a spatula across the bottom of the pan, it should expose the pan to your view, not run back immediately. 
  • Top with freshly ground black pepper, serve and enjoy! 
    Some oil might separate (from cheese) but you can stir it back in. 

Notes

I don’t usually add extra salt to this sauce because Parmigiano Reggiano is plenty salty and I add a lot of it. If you’re short on cheese or want to use less, simply taste it and add salt if it needs it.