Recipe:

Yields: 4 servings

Total time: 30 minutes

Ingredients:

• 1 lb (450g) High-quality dried Fettuccine pasta

• 1 cup (2 sticks) Unsalted European-style butter

• 1 ½ cups Heavy cream

• 2 cloves Garlic (minced)

• 1 ½ cups Freshly grated aged Parmesan cheese (like Parmigiano-Reggiano), do not use pre-grated

• ¼ tsp Nutmeg (freshly grated is best)

• ½ tsp Salt (to taste)

• ½ tsp Freshly ground black pepper

• Freshly chopped parsley (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water and drain the pasta.

2. While the pasta cooks, melt the butter in a large skillet over medium-low heat.

3. Add the minced garlic to the butter and sauté for 1 minute until fragrant.

4. Whisk in the heavy cream and bring to a very gentle simmer (do not boil). Let it reduce slightly, about 5-8 minutes.

5. Remove from heat. Gradually whisk in the freshly grated Parmesan cheese until smooth and creamy. The heat from the sauce will melt the cheese.

6. Add nutmeg, salt, and pepper.

7. Add the cooked pasta directly to the sauce and toss thoroughly to coat. If the sauce is too thick, add reserved pasta water one tablespoon at a time.

8. Serve immediately, garnished with fresh parsley and more cracked pepper and grated cheese.

Tip for ‘Better’: The secret to making it better is using aged Parmesan-Reggiano and high-butterfat cream. Fresh garlic confit is even better!