Ingredients
Scale
- 12 oz (340g) fettuccine pasta
- 1/2 cup (113g) unsalted butter
- 1 cup (240ml) heavy cream
- 1 1/4 cups (125g) freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain.
- In a wide saucepan or skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Lower the heat to medium-low and pour in the heavy cream. Whisk gently to combine, allowing the mixture to heat through for 2-3 minutes.
- Gradually add the freshly grated Parmesan cheese, whisking continuously to prevent lumps. Stir until the cheese is fully melted, and the sauce is smooth and creamy.
- Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Toss the cooked fettuccine in the sauce, ensuring all the pasta is evenly coated.
- Serve immediately, garnished with fresh parsley and extra Parmesan, if desired.
Notes
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
