Creamy Garlic Parmesan Pasta

Ingredients

• 1 lb fettuccine
• 4 tbsp unsalted butter (divided)
• 4 garlic (cloves, minced)
• 1.5 cup heavy cream
• 1 cup parmesan cheese (freshly grated)
• salt (to taste)
• black pepper (to taste)
• 2 tbsp fresh parsley (chopped for garnish)
• 0.5 cup pasta water (reserved from boiling)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente.

2. 2

   Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

3. 3

   In a large skillet or pan over medium heat, melt 2 tablespoons of the butter.

4. 4

   Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.

5. 5

   Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes until slightly thickened.

6. 6

   Whisk in the remaining 2 tablespoons of butter and the freshly grated parmesan cheese until the sauce is smooth and the cheese has melted.

7. 7

   Season the sauce with salt and black pepper to taste.

8. 8

   Add the cooked fettuccine to the skillet and toss thoroughly to coat the noodles in the sauce.

9. 9

   If the sauce is too thick, add the reserved pasta water a little at a time until the desired creamy consistency is reached.

10. 10

    Garnish with fresh chopped parsley and serve immediately.

Notes

For the best results, grate your own parmesan cheese from a block; pre-shredded cheese contains anti-clumping agents that can make the sauce grainy.

Nutrition per serving

• pasta
• dinner
• vegetarian
• creamy
• garlic
• parmesan
• one-pan
• main course