A delightful twist on the classic Alfredo, this recipe incorporates garlic for an extra layer of flavor.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
Keep the heat low to prevent the cream from curdling.
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Add the cheese gradually to ensure it melts evenly.
Season the sauce with salt and black pepper to taste.
Taste the sauce before adding salt as the Parmesan cheese is already salty.
Combine the cooked fettuccine with the sauce, tossing to coat evenly.
Use tongs to mix the pasta and sauce thoroughly.
Serve the pasta hot, garnished with fresh parsley.
Chop the parsley finely for a more even distribution.
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