A delightful twist on the classic Alfredo, this recipe combines rich flavors with a creamy texture for a comforting meal.
Melt the butter in a saucepan over low heat until fully liquefied.
Use low heat to prevent the butter from browning, keeping the sauce light and creamy.
Add the minced garlic to the melted butter and sauté until fragrant.
Stir constantly to avoid burning the garlic, which can make it bitter.
Pour in the heavy cream and stir to combine with the butter and garlic.
Ensure the cream is at room temperature to prevent curdling when added to the hot butter.
Season the mixture with black and white pepper, stirring well.
Adjust the seasoning to taste, adding more pepper for a spicier kick.
Gradually add the grated Parmesan cheese, stirring until the sauce thickens.
Add the cheese slowly to ensure it melts evenly and creates a smooth sauce.
Cook the fettuccine in a pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta with the sauce, tossing to coat evenly.
Mix thoroughly to ensure every strand of pasta is coated with the creamy sauce.
Garnish with chopped parsley before serving.
Serve immediately for the best flavor and texture, as the sauce thickens as it cools.
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