A delightful twist on the classic Fettuccine Alfredo, enhanced with a touch of garlic and parsley for added flavor and freshness.
Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
Reserve some 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.
Stir in the heavy cream and bring to a gentle simmer.
Stir continuously to prevent the cream from scorching.
Add the grated Parmesan cheese, salt, and pepper, stirring until the cheese is melted and the sauce is smooth.
If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
Toss the cooked pasta with the sauce until well coated.
Ensure the pasta is evenly coated with the sauce for the best flavor.
Garnish with chopped parsley and serve immediately.
Serve with extra Parmesan cheese on the side for those who love a cheesier flavor.
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