Ingredients

The following ingredients have 4 Servings
  • 1 lb Fettuccine Pasta
  • 6 Tablespoons Butter
  • 1 Garlic Clove ((minced))
  • 1 1/2 cups Heavy Cream
  • 1/4 teaspoon Salt
  • 1 1/4 cup Shredded Parmesan Cheese
  • 1/4 teaspoon Pepper
  • 2 Tablespoons Italian Parsley ((optional))

Instruction

  • In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 
  • In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 
  • Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
  • Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
  • Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
  • Garnish with Italian parsley, if so desired.