Italian Fettuccine Alfredo with Creamy Sauce

Ingredients

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

Method

1. 01
   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. 02
   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. 03
   Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
4. 04
   Gradually whisk in the grated Parmesan cheese, stirring until the sauce is smooth and creamy.
5. 05
   Season the sauce with salt and freshly ground black pepper to taste.
6. 06
   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. 07
   Remove the skillet from heat and sprinkle with chopped fresh parsley. Toss once more to combine.
8. 08
   Serve immediately, garnished with additional Parmesan cheese and parsley if desired.