Description
A delicious creamy garlic fettuccine recipe that’s quick to make and full of flavor.
Ingredients
Scale
- 8 ounces fettuccine noodles
- 5 Tablespoons unsalted butter (divided)
- 6–8 cloves garlic (minced)
- ½ cup half-and-half (room temperature)
- ½ teaspoon fine sea salt (more or less to taste)
- ¼–½ teaspoon freshly ground black pepper
- 1 cup reserved pasta water (more depending on the sauce)
- ½ cup grated parmesan cheese
- Fresh parsley (for garnish)
Instructions
- Fill a large stockpot with water and a generous pinch of salt. Bring to a boil and add fettuccine noodles, cooking a few minutes under package directions.
- Meanwhile, in a large skillet, melt 3 tablespoons of the butter on low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently so it doesn’t burn. Keep the heat low!
- Increase the heat to medium and whisk in the half-and-half; add half of the salt and pepper. Simmer for 1-2 minutes, then add ½ cup of the pasta water. Simmer for an additional 2-3 minutes until slightly reduced.
- Add the grated parmesan cheese and the remaining 2 tablespoons of butter, whisking until smooth and combined. Test the sauce for salt levels, adding more as needed.
- Add the pasta into the sauce and toss to combine. Let the pasta simmer for 1-2 minutes until al dente. If the sauce is too thick, add additional pasta water 1-2 tablespoons at a time to loosen, stirring between each addition.
- Serve immediately. Garnish with freshly chopped parsley as desired.
Notes
- This dish can be served as a main course or a side dish.
- For a lighter version, substitute half-and-half with half milk and half cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg