• Use grated or finely chopped garlic. Regular chopping just won’t cut it in this recipe—grated or finely chopped garlic will add more garlicky flavor and will also incorporate more fully into the sauce instead of leaving little garlic bits behind.
• Buy a block of Parmigiano-Reggiano. It’s a major ingredient in this simple recipe, so it's worth seeking out the good stuff and grating it yourself.
• Control the heat. Creamy sauces like a low, gentle heat. Pull the heavy cream off the heat when whisking in the Parmesan cheese to prevent the cheese from breaking or clumping.
• Don’t skip the heavy cream. If you really need a substitute, you can use half-and-half, but keep in mind you may have to cook the sauce a little longer to reduce it to a thick sauce.

Storage: Store leftover Alfredo in a glass jar or airtight container for up to 1 week in the refrigerator.

Tip: Double or triple the recipe and stash the extra sauce in the freezer, where it will last for up to 1 month.