Ingredients:

  • 8 oz (225g) Fettuccine or Linguine
  • 1 tbsp (15ml) Salt
  • 4 tbsp (57g) Unsalted Butter
  • 4 cloves (12g) Garlic, minced
  • 1 cup (240ml) Heavy Cream
  • ¾ cup (75g) Parmesan Cheese, freshly grated
  • ¼ tsp (1.5g) Ground Black Pepper
  • ¼ tsp (1.5g) Salt
  • 1 tbsp (15ml) Fresh Parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until just underdone (al dente). Before draining, scoop out ½ cup (120ml) of the starchy pasta water and set it aside.
  2. While the pasta is boiling, melt the butter in your skillet over medium-low heat. Add the minced garlic and sauté for 1–2 minutes until translucent and fragrant, ensuring the garlic does not turn brown.
  3. Pour in the heavy cream and bring to a gentle simmer for 3–5 minutes until slightly thickened. Stir in the Parmesan cheese, salt, and pepper, whisking constantly until the cheese is fully melted and the sauce is velvety.
  4. Toss in the cooked pasta and a splash of the reserved pasta water, stirring until the sauce coats every strand. Garnish with chopped fresh parsley.