Ingredients
- 16 oz fettuccine pasta
- 6 tablespoons salted butter
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium heat, melt butter completely.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in garlic powder, then pour in heavy cream.
- Simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
- Gradually add Parmesan cheese, stirring continuously until melted and smooth.
- If needed, add reserved pasta water to adjust consistency.
- Season with salt and black pepper to taste.
- Add cooked pasta and toss until evenly coated.
- Remove from heat, garnish with parsley if desired, and serve immediately.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Do not boil after adding cheese to prevent separation.
- Add pasta water gradually to control thickness.
- Stir constantly while adding cheese for a creamy texture.
- Store leftovers in refrigerator for up to 3 days.
- Reheat gently with added milk or cream.
- Avoid freezing as the sauce may separate.
- Add protein or vegetables for variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 95mg
