Jalapeno Rosemary Alfredo

2 tablespoons olive oil

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 teaspoon dried rosemary

1 pinch salt and ground black pepper to taste

Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and jalapeno pepper in the hot oil until fragrant, about 5 minutes; add the heavy cream and bring the mixture to a simmer. Reduce heat to low. Stir the Parmesan cheese and rosemary through the mixture; continue cooking until the cheese is completely melted, about 5 minutes more. Season with salt and pepper to serve.