Step 1

Cook the pasta al dente and then set aside.

Step 2

Melt the butter over low to medium heat in a large skillet, saucepan, or pot. Add in the garlic before all of the butter melts.

Step 3

Sauté the garlic in the butter until it becomes fragrant.

Step 4

Slowly whisk in two cups of heavy cream. Cook over medium-low heat until the heavy cream steams and cooks down some. It might start to bubble slightly, but you don't want it to boil because you'll risk burning the sauce.

Step 5

In a measuring cup or small bowl, whisk together the last ¼ cup of heavy cream and two teaspoons of gluten-free flour until the flour dissolves into a slurry.

Step 6

Slowly whisk the slurry mixture into the sauce and continue cooking for another 3-5 minutes until the sauce thickens.

Step 7

Stir in the grated parmesan cheese and remove from the heat.

Step 8

Give it a quick taste for salt and black pepper. If the sauce needs salt then start with 1/4 teaspoon and add more to taste.

Step 9

If you're serving with gluten-free fettuccine pasta, add the cooked noodles to the alfredo sauce and toss until the sauce coats the pasta.

Step 10

Serve hot with additional grated parmesan cheese. If you want to get fancy, then sprinkle with parsley.