Ingredients
Scale
- 1 pound fettuccine pasta
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Pour in heavy cream, bring to a gentle simmer, and cook for 3-4 minutes to thicken slightly.
- Gradually stir in Parmesan cheese until melted and sauce becomes creamy.
- Add cooked fettuccine to the sauce, tossing to coat evenly. Season with salt and pepper.
- Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- For extra flavor, add a pinch of nutmeg or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 580 kcal Kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 125 mg
