”Alfredo sauce was named after its inventor, a 1920s Italian restaurateur. This creamy sauce is a mainstay of home cooking because of its simplicity and flavor.”
Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
Melt butter in a large non-stick frying pan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant.
Stir in cream. Bring to a gentle boil. Reduce heat to low. Simmer for 3 to
minutes or until sauce slightly thickens. Add parsley, parmesan, pasta and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.