Spicy White Truffle Alfredo Sauce

I make alfredo sauce with a heavy whipping cream base and I am not sorry!! So many people are scared of heavy cream because of the amount of dairy and fat but this is one of those recipes where you really just treat yourself and don't try to make short cuts. You'll be glad you didn't once you start eating it, I promise!!

What you need:

• 1/2 lb pasta of choice (enough for 2)
• 3 garlic cloves, minced
• 1 tsp extra virgin olive oil
• 1 1/2 cup heavy whipping cream + more for evening out the sauce
• 1/2 cup parmesan cheese
• 1-2 tbsp TRUFF white truffle hot sauce
• Salt and pepper to taste - about 1/4 tsp each

What to do:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. Heat the EVOO in a large skillet over low-medium heat and add the garlic. Cook for a few minutes until fragrant. (If the garlic starts to turn brown, you have the heat up too high, pull it off before it burns!)
3. Add the heavy cream to the skillet and crank the heat to medium-high in order to bring the sauce to a boil.
4. Once it's bubbling, reduce the heat to medium and add the parmesan cheese, hot sauce and salt/pepper. Whisk to combine.
5. The sauce should be slowly bubbling at this point. Use a whisk to stir it on and off so that the cheese doesn't burn and switch the heat back to low-medium. It's ready once the sauce is thick enough to coat the back of a spoon, give it about 10 minutes to thicken up. (If you lose track of it and it happens to get too thick, adjust it by adding more cream or a spoonful or two of pasta water.) Don't forget to taste test before the next step and adjust to your liking with more hot sauce and or salt/pepper.
6. Add the pasta straight from the boiling water into the skillet with the sauce and combine before serving. Top with parm!