I know you’re not supposed to adulterate a white sauce with “stuff”, but I like my food to be complex and filled with interesting flavors. So, no, I am NOT going to use white pepper in place of black pepper, and I am going to use SIX cloves of garlic, not TWO, in the sauce. And I am using red pepper flakes, lots of it, enough to turn the alfredo into a slightly orange hue.

Recipes

3/4 to 1 c heavy cream
3/4 c grated parmesan cheese
1/2 stick butter (you can substitute this with bacon drippings if you like)
1 tbs chopped Italian flat leaf parsley
1/2 tsp red pepper flakes
6 cloves garlic, minced
8 cremini mushrooms, sliced
Kosher salt
freshly cracked black pepper

In a saute pan, melt butter over medium heat. Once butter is hot, add in garlic, red pepper flakes and mushrooms and fry together until garlic is lightly browned. Take butter off heat and slowly add in heavy cream, whisking furiously. Add cheese and stir together. Lower heat and simmer for 5-8 minutes until sauce thickens. Season with salt and pepper, add parsley. Serve over pasta.