Ingredients
Scale
- 12 ounces fettuccine pasta (or your favorite long pasta)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg (optional, but adds warmth)
- 2 tablespoons chopped fresh parsley
- Optional substitution: Use half-and-half instead of heavy cream for a lighter sauce
- Optional substitution: Pecorino Romano cheese can replace Parmesan for a sharper bite
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes.
- While the pasta cooks, heat the butter and olive oil together in a large skillet over medium heat. This combo gives the sauce a silky richness that always reminds me of Mama Lou’s touch.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn it—garlic should smell sweet and nutty, not bitter.
- Reduce the heat to low and slowly pour in the heavy cream and milk, stirring gently to combine. Let the mixture warm up but don’t bring it to a boil.
- Gradually mix in the grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy. This is where the magic happens—Mama Lou always said cheese melts best when you’re patient.
- Season the sauce with salt, black pepper, and nutmeg if using. Nutmeg adds a subtle warmth that ties the flavors together beautifully, a little secret I picked up from Ouma during one of our cooking experiments.
- Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta directly to the skillet with the sauce. Toss gently to coat the noodles, adding reserved pasta water a little at a time to loosen the sauce if needed.
- Sprinkle fresh parsley on top and give everything one last gentle toss. The bright green parsley cuts through the richness and adds a lovely fresh note.
- Serve immediately, preferably in warm bowls. I love this moment—the table set, the aroma filling the room, and the stories ready to be shared as we dig in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
