Toppings (optional): more freshly grated Parmesan cheese and black pepper
Make pasta according to package directions in salted water (no oil) for al dente.
Meanwhile, place a large saucepan or skillet over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
Stir in Parmesan cheese, salt, and pepper until smooth and thick. Reduce heat to very low and keep warm while pasta is finishing cooking.
When pasta is al dente, drain pasta (do not rinse) reserving about 1/2 cup of pasta water. Stir pasta into alfredo sauce and cook and stir about one to two minutes. Add a little reserved pasta water if desired to thin sauce if needed.
Serve immediately. Sprinkle a little more Parmesan cheese and freshly ground black pepper on top if desired.
SNAPPY TIPS: You can add your favorite spices and herbs to the sauce. Be sure to use good quality parmesan cheese that you grate yourself for best results and not the one found in the "shaker" type containers. If you like A LOT of sauce on your pasta, you may want to double the sauce ingredients.SNAPPY SUBSTITUTIONS: You can try using lighter creams or whole milk for a lighter version, but the alfredo sauce will not thicken as much so you may want to also add a thickener.