Instructions

• 1. Cook the Pasta: Fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then toss in your fettuccine or preferred pasta. Cook according to package instructions until al dente. Once done, drain the pasta in a colander, reserving about 1/2 cup of the pasta water for later use.
• 2. Sauté the Garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the minced garlic. Sauté for about 1-2 minutes, or until the garlic is fragrant and golden, being careful not to burn it.
• 3. Make the Cream Sauce: Reduce the heat to low and pour in 1 cup of heavy cream. Stir the mixture constantly to combine it with the garlic. Allow the cream to simmer gently for about 3-4 minutes, letting it thicken slightly.
• 4. Add the Cheese: Gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
• 5. Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy garlic sauce. Toss well to coat the pasta evenly. Season with salt and freshly cracked black pepper to taste.
• 6. Garnish and Serve: If desired, sprinkle with chopped fresh parsley for a touch of color and freshness. Serve immediately while hot, and enjoy every creamy bite!