Ingredients
Scale
- 12 ounces of fettuccine or linguine pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 1 tablespoon orange zest (from 1 large orange)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
- Optional substitution: For a lighter version, substitute half the cream with whole milk or use a plant-based cream alternative
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
- While the pasta cooks, heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about 1 minute until fragrant but not browned—this step always reminds me of Mama Lou’s kitchen, where garlic was the soul of every dish.
- Pour in the heavy cream and stir gently to combine with the garlic and olive oil. Bring to a simmer, then reduce the heat to low.
- Add the fresh orange juice and orange zest to the skillet, stirring to incorporate. Watch the colors swirl together—it feels almost like painting, a sensory reminder of those afternoons spent cooking with Ouma.
- Stir in the grated Parmesan cheese slowly, allowing it to melt into the sauce. If the sauce seems too thick, add reserved pasta water a little at a time until you reach a creamy, silky consistency.
- Season the sauce with salt, black pepper, and red pepper flakes if using. Add the butter and stir until melted and fully combined, which gives the sauce a beautiful richness and shine.
- Toss the drained pasta into the sauce, gently coating each strand. Cook together for another 1-2 minutes to let the flavors meld. If needed, add a splash more pasta water to loosen the sauce.
- Remove from heat and sprinkle with fresh parsley for a pop of color and freshness.
- Serve immediately with extra Parmesan on the side. I always think of how Mama Lou would gather us around the table at this moment, insisting we savor every bite as though it were a precious gift.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
