Preparation Time:
20 min
Difficulty:
Expert
Ingredients:
- 300g of fettuccine pasta
- 200ml of heavy cream
- 4 cloves of garlic, minced
- 50g of Parmesan cheese, grated
- 2 tablespoons of unsalted butter
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped for garnish
Kitchen Tools Needed:
- Pot
- Skillet
- Garlic Press
- Wooden Spoon
- Measuring Cups
Instructions:
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer. Stir frequently until the cream starts to thicken slightly, about 2-3 minutes.
- Add the cooked fettuccine to the skillet and toss to coat in the creamy garlic sauce.
- Stir in the grated Parmesan cheese, and season with salt and black pepper to taste. Continue to toss until the cheese is melted and the pasta is well coated in the sauce.
- Remove from heat and garnish with chopped fresh parsley before serving.
Macros:
- Total Calories: 685kcal
- Carbs: 70g
- Proteins: 15g
- Fats: 35g
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