A delightful twist on the classic Fettuccine Alfredo, adding a hint of garlic for an enhanced 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.
Add the heavy cream to the saucepan and heat through, stirring constantly.
Stirring prevents the cream from scorching.
Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Add the cheese in small amounts to ensure it melts evenly.
Combine the cooked fettuccine with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta warm, garnished with additional Parmesan cheese and freshly ground black pepper.
For a touch of color, sprinkle with chopped parsley before serving.
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