A rich and creamy Alfredo sauce featuring Fontina cheese and a hint of garlic, perfect for pasta dishes.
Sauté the garlic in the butter until fragrant.
Ensure the garlic doesn't burn by keeping the heat low.
Add the heavy cream and milk to the saucepan and stir to combine.
Warm the cream and milk gently to prevent curdling.
Incorporate the Parmesan and Fontina cheeses, stirring until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Season the sauce with salt and black pepper to taste.
Taste the sauce and adjust the seasoning as needed.
Serve the sauce over your favorite cooked pasta.
Garnish with fresh parsley or extra cheese for a finishing touch.
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