A delightful twist on the classic Fettuccine Alfredo, this recipe incorporates a creamy, flavorful sauce with a hint of nutmeg and fresh herbs.
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 medium saucepan over medium heat, sauté the minced garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the cream cheese to the saucepan and stir until it begins to melt.
Cut the cream cheese into smaller pieces to help it melt faster.
Stir in the grated Parmesan cheese, ground nutmeg, and black pepper, mixing until smooth.
Add a splash of pasta water if the sauce is too thick.
Toss the cooked fettuccine with the sauce until evenly coated.
Ensure the pasta is hot to help it absorb the sauce flavors.
Garnish with fresh parsley and serve immediately.
Chop the parsley finely for a more even distribution.
Continua nella nostra app per un'esperienza migliore
