Ingredients:

  • 12 oz (340 g) fettuccine pasta
  • Salt (for boiling water)
  • 1/2 cup (115 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Fill a large pot with salted water and bring to a boil. Add fettuccine and cook according to package instructions until al dente.
  2. In a skillet, melt butter over medium heat. If using, add minced garlic and sauté until fragrant (about 30 seconds). Stir in heavy cream and bring to a gentle simmer.
  3. Reduce heat and gradually whisk in Parmesan cheese until fully melted and smooth.
  4. Once the pasta is cooked, reserve 1 cup of pasta water, then drain the pasta. Add drained pasta directly to the sauce, tossing to coat.
  5. If the sauce is too thick, slowly add reserved pasta water until desired creaminess is achieved.
  6. Add salt and pepper to taste. Toss again to combine.
  7. Plate the pasta and garnish with fresh parsley if desired.