I love cooking pasta for a weekday dinner. You can easily find recipes that take less than 30 minutes to prepare and cook. Perfect for days when you come home from work late but don’t feel like having take-outs.

I found this recipe from my favorite recipe source, Allrecipes.com. It’s got rave reviews, so I decided to give it a try.

I added a bit of milk to the recipe as I prefer my alfredo sauce slightly thinner. I’ve also added a couple of extra cloves of garlic to the sauce for a stronger garlic flavor and used Swiss Gruyere in place of Parmesan. Some reviewers recommended using Asiago cheese, I will try that out next time!

Ingredients:

2 tablespoons butter
1/2 cup heavy cream
2 cloves of garlic, crushed
1 cup of freshly grated Swiss Gruyere or Parmesan
2 tablespoons milk
2 tablespoons of freshly chopped parsley

1. Cook spaghetti according to package directions.
2. Melt butter in a saucepan over medium heat. Add garlic and cream and simmer for 5 minutes, whisking gently.
3. Add cheese and milk, whisking quickly, heating through. Stir in parsley and serve over spaghetti.

Serves 2.