Ingredients
Equipment
Method
Cook the Pasta:
- Bring a large pot of water to a boil, add the salt, and cook the fettuccine until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
Make the Cream Sauce:
- Melt the butter in a wide skillet over medium-low heat. Add the garlic and cook for 30 seconds, just until fragrant.
- Pour in the heavy cream and simmer gently for 4 to 5 minutes, stirring occasionally, until slightly thickened.
- Reduce the heat to low. Add the Parmesan, salt, and pepper, stirring until smooth.
Toss and Serve:
- Add the drained pasta to the skillet and toss until coated. Loosen with a splash of reserved pasta water if needed.
- Fold in the parsley, divide among bowls, and finish with extra Parmesan and black pepper.
Nutrition
Notes
- Keep the cream at a gentle simmer; boiling hard can make the sauce greasy or cause the dairy to separate.
- The American-style sauce is intentionally richer and more cream-forward than the traditional Italian butter-and-cheese version.