A delightful twist on the classic Fettuccine Alfredo, enhanced with a touch of garlic for added flavor.
Cook the fettuccine in a large pot of salted boiling water until al dente, following the package instructions.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
Be careful not to burn the garlic as it can turn bitter.
Stir in the heavy cream and bring to a gentle simmer, allowing the flavors to meld.
Stir continuously to prevent the cream from scorching.
Add the grated Parmesan cheese and stir until the sauce is smooth and creamy.
Grate the cheese finely for easier melting.
Toss the cooked fettuccine in the sauce until well coated. Adjust the seasoning with salt and black pepper to taste.
Use the reserved pasta water to thin the sauce if needed.
Serve the pasta immediately, garnished with additional Parmesan cheese and freshly ground black pepper.
Serve with a side of garlic bread for a complete meal.
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