• 4 T butter
• 32oz heavy whipping cream
• 1 6oz bag Parmesan cheese
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/4 t salt
• 1 T parsley

Combine butter and cream in saucepan over medium heat. Add parmesan cheese and stir until completely melted, scraping the bottom to prevent burning. Bring to a boil and then immediately reduce to a simmer. Add garlic powder, onion powder, salt, and parsley. Stir to combine and serve.

**For some greens, cook chopped kale in olive oil, salt, and pepper until wilted. Add to fettuccine alfredo.