Creamy Fettuccine Alfredo

Ingredients

• 1 pound Fettuccine pasta
• 0.5 cup Unsalted butter
• 1.5 cups Heavy cream
• 2 cups Parmesan cheese, freshly grated
• 2 cloves Garlic, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 1 pinch Nutmeg(optional)
• 2 tablespoons Fresh parsley, chopped(optional)
• 0.5 cup Pasta water

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente.

2. 2

   While the pasta cooks, melt the butter in a large skillet over medium-low heat.

3. 3

   Add the minced garlic to the butter and sauté for about 1 minute until fragrant, being careful not to brown it.

4. 4

   Whisk in the heavy cream and let it simmer gently for 3 to 5 minutes until it begins to thicken slightly.

5. 5

   Lower the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and the cheese is fully melted.

6. 6

   Season the sauce with salt, black pepper, and a pinch of nutmeg if desired.

7. 7

   Reserve half a cup of pasta water, then drain the noodles and add them directly into the skillet with the sauce.

8. 8

   Toss the pasta thoroughly to coat, adding small splashes of the reserved pasta water if the sauce becomes too thick, then garnish with parsley.