Ingredients

• • • 1 lb Fettuccine Pasta

    • 6 Tablespoons Butter

    • 1 Garlic Clove (minced)

    • 1 ½ cups Heavy Cream

    • ¼ teaspoon Salt

    • 1 ¼ cups Shredded Parmesan Cheese

    • ¼ teaspoon Pepper

    • 2 Tablespoons Italian Parsley (optional)

Directions

1. In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 

2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 

3. Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.

4. Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.

5. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.

6. Garnish with Italian parsley, if so desired.

Notes

• Use real parmesan cheese, which is refrigerated.

• If you like it to be more "saucy", you may use less than 1 lb. of fettuccine pasta.

• Leftover pasta water may be used to thin out pasta sauce.