Ingredients

• 1 8oz block of cream cheese
• 16 oz heavy whipping cream (you will use less of this, but I like to have this size on hand to adjust the thickness of the sauce)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoons cracked black pepper
• 3-6 oz of premium grated parmesan cheese (reserve some for garnish )
• salt to taste
• fresh parsley as garnish

Instructions

1. Fill a large stock with water and bring to a boil. Once water is rapidly boiling- add pasta and follow box cooking instructions.
2. Meanwhile in sauce pan on low/medium heat add 8 oz block of cream cheese & 6 oz of heavy cream. using a whisk, start to mash down the cream cheese while mixing the heavy cream at the same time.
3. add garlic powder, onion powder salt and pepper continue stirring. Add 3-4 oz of parmesan cheese and continue stirring.
4. as you incorporate everything together you may need to add a little more cream to get the desired consistency. * if you add too much heavy cream, you may need to add a little more cream cheese to achieve the perfect creamy consistency. this recipe really only involves these two ingredients, don’t worry if you need to add a little more of either one.
5. The sauce will gradually start to thicken, continue to stir on low/ medium heat, being careful not to scold the sauce.
6. Once desired consistency is reached, turn off the burner and set aside.
7. once pasta is finished cooking drain and return to large stock pot. pour sauce over top and gently mix pasta with cream sauce. At this step, I like to add a little more cracked pepper and Parmesan cheese. I mean, why not!?
8. place each serving in a bowl and top with a little more parm cheese & chopped fresh parsley.
9. this is a family favorite and after you make it a few times, you’ll get the hang of it and you’ll be able to whipping it up without measuring.
10. Enjoy!