Ingredients

• Dried fettuccine 400 g
• Unsalted butter 60 g
• Heavy cream 300 ml
• Parmesan, finely grated 100 g
• Garlic 2 cloves
• Black pepper to taste
• Salt to taste
• Fresh parsley, chopped 1 tbsp

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine until al dente, usually 10-12 minutes. Reserve 120 ml of the cooking water, then drain.

2. 2

   While the pasta cooks, melt the butter in a large frying pan over medium-low heat and cook the minced garlic for 1 minute without letting it brown.

3. 3

   Pour in the cream, bring it to a gentle simmer and cook for 3-4 minutes, until slightly thickened.

4. 4

   Lower the heat and stir in about three-quarters of the parmesan, a handful at a time, until the sauce is smooth.

5. 5

   Add the drained fettuccine to the pan and toss for 1-2 minutes, adding a little of the reserved cooking water if the sauce is too thick.

6. 6

   Season with black pepper and a little salt if needed.

7. 7

   Serve at once, topped with the remaining parmesan and the chopped parsley.