Ingredients

• 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)

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Season generously with salt. Add the fettuccine and cook according to the package directions until al dente.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently to prevent browning.
3. Pour the heavy cream into the skillet and stir to combine. Allow the cream to simmer and gently reduce for 5–8 minutes.
4. Add half of the parmesan cheese to the cream mixture. Whisk continuously until the sauce is smooth and the cheese is fully melted.
5. Before draining the pasta, reserve some of the pasta water. This starchy water can be used to loosen the sauce if needed.
6. Add the cooked fettuccine to the skillet and toss to coat evenly in the alfredo sauce. Sprinkle in the remaining parmesan cheese and continue tossing until well combined.
7. If the sauce seems too thick, add a small amount of reserved pasta water until the desired consistency is reached.
8. Finish with freshly ground pepper and garnish with Italian parsley, if using. Serve immediately.

• For best flavor and texture, use freshly grated, refrigerated parmesan cheese.
• If you prefer extra sauce, slightly reduce the amount of pasta used.
• Leftover pasta water is ideal for thinning sauces without diluting flavor.
• Nutrition information is automatically calculated and should be considered an estimate.