Ingredients
- 8 oz (225g) fettuccine or linguine
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Zest of half a lemon (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 1-2 minutes less than the package instructions.
- Melt the butter in a skillet over medium-low heat. Add minced garlic and sauté for about 30-45 seconds until fragrant.
- Pour in the heavy cream and simmer gently for about 2 minutes, then add red pepper flakes if using.
- Reserve ½ cup of pasta cooking water, then drain the pasta.
- Combine the drained pasta with the sauce in the skillet, tossing to coat. Gradually add Parmesan cheese while continuing to toss.
- Season with salt and black pepper, add lemon zest if using, and garnish with parsley. Serve immediately.
Notes
For a lighter version, substitute half the heavy cream with whole milk. Ensure to use freshly grated Parmesan for best results.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 1g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 105mg
Keywords: pasta, creamy pasta, quick dinner, italian recipes, garlic butter