Ingredients:

  • 12 oz (340 g) fettuccine or spaghetti
  • Salt (for pasta water)
  • 4 tablespoons (56 g) unsalted butter
  • 5-6 cloves garlic, minced (approximately 2 tablespoons)
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Boil a large pot of salted water.
  2. Add pasta and cook according to package directions until al dente.
  3. Reserve ½ cup of pasta cooking water before draining.
  4. In a large skillet, melt butter over medium heat.
  5. Add minced garlic and sauté until fragrant (about 1-2 minutes), being careful not to burn it.
  6. Pour in heavy cream and stir to combine.
  7. Bring the mixture to a gentle simmer.
  8. Stir in Parmesan cheese until melted and creamy.
  9. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
  10. Season with salt and pepper to taste.
  11. Add cooked pasta to the sauce, tossing to coat evenly.
  12. Plate the pasta and garnish with fresh parsley.
  13. Enjoy immediately!