" For Pasta Alfredo, simmer 4 cups heavy cream until reduced to 2 cups, about 30 minutes. Set a large skillet over medium heat and add 3 tablespoons of butter. Once the butter has melted, add 3 minced garlic cloves. Cook gently until the garlic starts to give off an aroma, about 20 seconds. Before the garlic begins to take on any color, add the reduced cream and bring to a simmer. Cook 1 pound fettuccine until al dente and drain, reserving 1 cup pasta water. Add hot noodles into pan and toss with 4 ounces finely grated Parmesan, and abundant freshly ground black pepper. Add more pasta water as needed to achieve creamy consistency. Taste and adjust for salt. Serve immediately. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking