Ingredients
Scale
- 12 ounces of fettuccine pasta
- 1 cup of heavy cream
- 1 cup of freshly grated Parmesan cheese
- 4 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
If you’re looking to make a lighter version, you can substitute the heavy cream with half-and-half. For a burst of flavor, consider adding a pinch of nutmeg or zesting some lemon over the finished dish.
Instructions
- Begin by cooking the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large pan over medium heat, melt the butter. Add the minced garlic and sauté for about a minute until fragrant. This step always reminds me of Mama Lou’s kitchen, where the smell of garlic meant something delicious was about to happen.
- Pour in the heavy cream, stirring gently. Let it simmer for 2-3 minutes, allowing the flavors to meld together.
- Gradually add the Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Season the sauce with salt and pepper to taste. Remember, Mama Lou always said, “Taste as you go, love, for the heart knows best.”
- Add the cooked fettuccine to the sauce, tossing to coat each strand thoroughly.
- Garnish with chopped parsley and serve immediately. Sharing this moment with Ouma always made the meal even more special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
