Description
A classic creamy fettuccine pasta dish made with butter, garlic, heavy cream, and Parmesan cheese.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 clove garlic (minced)
- 1½ cups heavy cream (room temperature)
- 6 ounces freshly grated Parmesan cheese
- Kosher salt (to taste)
- Ground black pepper (to taste)
- Minced fresh thyme (optional)
- 16 ounces fettuccine noodles
- 1 teaspoon salt (for boiling water)
- ½ cup pasta cooking water (reserved)
Instructions
- Melt the butter in a medium saucepan set over medium heat.
- Add the garlic and cook until lightly browned and fragrant.
- Remove the pan from the heat and let it cool for 3-5 minutes.
- Pour in the room temperature heavy cream. Whisk until combined.
- Once the cream is fully combined, place the pan back on the stove over low heat. Do not let the sauce come to a boil – keep it over low heat.
- Add the grated cheese and continually whisk the sauce together until the cheese is completely melted and evenly combined.
- Taste and season with salt, pepper, and thyme.
- Bring water in a large pot to a boil. Add 1 teaspoon of salt.
- Once the water is boiling, cook 16 ounces of fettuccine noodles to al dente according to package instructions.
- Drain, reserving ½ cup of the pasta cooking water.
- Mix the pasta with the sauce, adding cooking water as needed to reach the desired consistency. Serve immediately.
Notes
- If you need to make heavy cream, combine whole milk and full-fat butter.
- If using salted butter, reduce the amount of additional salt accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 40 grams
- Saturated Fat: 24 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 100 milligrams