Ingredients:

  • 12 oz (340 g) fettuccine or any pasta of choice
  • 2 tablespoons (30 ml) olive oil
  • Salt (to taste)
  • 8 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 teaspoon (5 g) dried Italian herbs (like basil or oregano)
  • Freshly ground black pepper (to taste)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, then drain.
  2. In a skillet, heat olive oil over medium heat, add minced garlic and sauté until fragrant and lightly golden (about 1-2 minutes).
  3. Pour in heavy cream. Stir and let it simmer for 2-3 minutes until slightly thickened. Gradually whisk in Parmesan cheese until melted and smooth.
  4. Add cooked pasta directly to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
  5. Plate the pasta and garnish with chopped parsley. Serve immediately.