Italian Fettuccine Alfredo with Creamy Sauce

Ingredients

• 12 ounces fettuccine pasta
• 1 cup heavy cream
• 1/2 cup unsalted butter cut into pieces
• 1 cup Parmesan cheese freshly grated
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 2 tablespoons fresh parsley chopped

Instructions

1. 1 Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. 2 In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. 3 Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
4. 4 Gradually whisk in the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
5. 5 Season the sauce with salt and freshly ground black pepper to taste.
6. 6 Add the cooked fettuccine to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, add some reserved pasta water a little at a time to reach the desired consistency.
7. 7 Remove the skillet from heat and sprinkle with chopped fresh parsley. Toss once more to combine.
8. 8 Serve immediately, garnished with additional Parmesan cheese and parsley if desired.