INGREDIENTS
VERSION 1: (makes 2.5 c of sauce. maybe?)
1/2 c butter
2 oz cream cheese (or 4oz shredded provel) can use other shredded cheese.
2 c heavy cream (or half & half)
dash of garlic powder
big pinch of minced garlic (I use a lot of garlic)
salt/pepper to taste
dash of oregano
2/3 c parmesan
VERSION 2 (more traditional. made it recently was very good):
1 stick butter
2c heavy cream
8oz shredded parm or Italian blend cheese
Italian seasoning, salt, pepper, garlic (to taste)
DIRECTIONS
VERSION 1:
In saucepan over med heat melt butter, add garlic.
Add in cream cheese, then the cream. Add seasonings.
Bring to a boil, stirring often, then remove from heat. Sauce will thicken.
note: for 16oz of pasta I usually double this recipe. I eyeballed it last time, when I doubled it I used:
almost 2 full sticks butter, 8-12oz shredded provel, 2c creme, 1c half&half, 1c parmesan, bunch of garlic, oregano/salt/pepper.
VERSION 2:
Melt butter in saucepan.
Stir in the heavy cream and bring to a simmer; let it reduce a little.
Stir in the cheese and seasonings.
more photos:
