Description
A rich and creamy pasta dish made with fettuccine, butter, garlic, heavy cream, and freshly grated Parmesan, finished with parsley for a cozy and satisfying meal.
Ingredients
Scale
- 12 ounces fettuccine
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons Parmesan cheese, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup reserved pasta water
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Set a large skillet over medium-low heat.
- Measure and prepare all ingredients. Grate the Parmesan, mince the garlic, and chop the parsley.
- Melt the butter in the skillet. Add the garlic and cook for 30 seconds, just until fragrant.
- Pour in the heavy cream. Add the salt and black pepper, then let it warm gently for 2 to 3 minutes without boiling.
- Cook the fettuccine until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
- Add the hot pasta to the skillet. Sprinkle in the Parmesan gradually, tossing constantly so it melts smoothly.
- Add the reserved pasta water and toss until the sauce is silky and coats the pasta evenly.
- Let the pasta sit for 1 minute to thicken slightly, then serve with the extra Parmesan and chopped parsley.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Keep the heat low to prevent the sauce from separating.
- Add the cheese gradually for a creamy, even texture.
- Reheat leftovers gently with a splash of cream, milk, or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 2g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 105mg
Keywords: creamy pasta, fettuccine, parmesan pasta, easy dinner, comfort food