The Best Alfredo Sauce

This is so good and really so quick and easy, but it's the real deal y'all - for real!  The best alfredo sauce eva, and foreva eva!! :)

1 stick of butter (I use salted butter)

1 cup of Parmesan cheese (grated or shredded is fine)

1/4 tsp. garlic salt

1/8 tsp. ground pepper

pint of heavy cream 

Melt butter. Add cheese and make a rue (it will still be separated). Add spices. Slowly add cream. Simmer for a few minutes. Add corn starch/water (or flour/water) mix if you want it to thicken up faster. 

Here come the detailed instructions for you, Kates!  ;)  

I've never added the corn starch because I usually cook the noodles while the sauce is simmering so it has plenty of time to simmer and thicken.  So really, I put the butter on to melt and then put the pasta water on to boil - then I continue making the sauce.  By the time I've made the sauce and it's ready to simmer, the pasta water is boiling so I add the noodles. The noodles cook for 7-9 minutes, which means the sauce can simmer pretty low that whole time.  

Oh and if you're going to make some broccoli to go with it, here's a trick to save you time.  Just use a slotted spoon to scoop out the noodles (draining the water back in to the pot), and return the water to a boil.  Throw the broccoli in there for a minute and drain.  Voila!

And for some reason, we have never really liked homemade alfredo sauce with the typical fettucini noodles.  It just doesn't work.  I think the best way to serve it is over egg noodles. So yummy!