Alfredo Sauce (with optional sundried tomatoes)

Adapted from Cook's Illustrated's Fettuccine Alfredo recipe

Ingredients

2 cups heavy cream, preferably not ultrapasteurized

5 tablespoons unsalted butter

2 ounces (1 cup) parmesan cheese, freshly grated

Ground black pepper

Pinch freshly grated nutmeg

1/2 cup sundried tomatoes, destemmed and sliced into strips (optional)

Directions

Combine cream and butter in a sauté pan large enough to accommodate the cookedpasta. Heat over low heat until the butter is melted and the cream comes to a bare simmer.

Add pepper, nutmeg, and parmesan, whisking well, and continue cooking over a very low heat until sauce has slightly thickened (can add a bit of pasta water if desired as well). Add sundried tomatoes (if using) and mix until distributed.

Serve immediately with pasta (fettuccine is favored!) and any toppings (such as scallops!).