Description
A delicious and creamy fettuccine pasta dish with Parmesan cheese and garlic.
Ingredients
Scale
- 1 lb fettuccine pasta
- 4 oz salted butter
- 1 tsp chopped garlic
- 2 cups heavy cream
- 2 oz milk
- 1 oz White sauce base*
- 4 oz freshly grated Parmesan cheese
- 1/8 tsp salt
- 1/8 tsp black pepper (shaker grind)
- Fresh parsley for garnishing (optional)
Instructions
- Cook 1 pound of long pasta per the package instructions until al dente. Drain in a colander and rinse with cold water. Set aside.
- Melt 4 oz of butter in a deep 10-inch skillet over medium heat. Add 1 teaspoon of chopped garlic and sweat it until aromatic (30 seconds).
- Add the packet of dry white sauce* and whisk until no lumps remain.
- Stir in 2 fluid oz of milk and 2 cups of heavy cream. Heat until it’s steaming hot but not boiling. Whisk in the Parmesan cheese, salt, and pepper.
- Add the cooked pasta, swirling into nests using tongs, and garnish with fresh parsley if desired. Serve 100-120 grams of pasta per serving.
Notes
- For a thicker sauce, reduce the amount of milk.
- Feel free to add cooked chicken or shrimp for a protein boost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 100-120 grams
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 100 mg