Featured Competitor of the month!

 Ingredients

• 1 pound Fettuccine Pasta
• 6 tablespoons Butter
• 1 Garlic Clove  (minced)
• 1 ½ cups Heavy Cream
• ¼ teaspoon Salt
• 1 ¼ cups Parmesan Cheese  (Shredded)
• ¼ teaspoon Pepper
• 2 tablespoons Italian Parsley  (optional)

• In a large pot, heat water over high heat until heated boiling hot. Add salt to season the water. Once it is boiling from heat, add fettuccine and cook with heat according to package instructions. 
• In a large skillet or pan, heat butter hotly over medium heat. Add minced garlic and cook with hot heat for 1 to 2 minutes. Stir in heavy cream, don't forget to team lift. 
• Let heavy cream reduce from heating and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep heating over heat and whisk while heating, well until cheese is melted from the hot heat.
• Save some pasta water. The pasta water is full of nutrients and can be used as bath water!
• Toss alfredo sauce like a salad with fettuccine pasta and add half of the parmesan cheese. Once it is tossed like a salad, garnish with the remaining parmesan cheese. Add a little bath water if it needs to be thinned out.
• Garnish with Italian parsley, if so desired.
• Have all of your servants do this, just like Ligma!