Ingredients:

  • 12 oz (340 g) fettuccine (or pasta of your choice)
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper
  • 1/4 teaspoon (1 g) crushed red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot. Add fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup pasta water; drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic; sauté until fragrant (about 1 minute).
  3. Lower heat; pour in heavy cream, stirring continuously. Gradually whisk in Parmesan cheese until melted and the sauce is smooth. Add salt, black pepper, and crushed red pepper flakes (if using). If the sauce is too thick, add reserved pasta water to achieve desired consistency.
  4. Add the drained pasta to the skillet; toss to coat with the sauce. Cook for an additional 2-3 minutes to heat through.
  5. Garnish with fresh parsley. Serve hot, with extra Parmesan on the side.