- 1 pound fettuccine
- 1/2 cup (1 stick) butter, unsalted
- 2 cloves garlic, grated
- 2 cups cream, heavy
- 1 tablespoon freshly chopped parsley
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 2 cups cheese, grated Parmesan
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Cook the fettuccine according to package directions. Drain and set aside.
In a Dutch oven or large saucepan, melt the butter over medium heat. Add the garlic and cook for 2 minutes. Add the cream, parsley, pepper, and salt and stir to combine. Bring to a low boil and reduce the heat to low. Simmer for 10 minutes.
Slowly add the cheese to the pan, whisking until smooth. Cook for another few minutes, stirring constantly. Add the drained fettuccine noodles to the sauce and mix well to combine. Sprinkle with additional fresh parsley, if desired.