Ingredients :

12 oz fettuccine or spaghetti
2 tbsp unsalted butter
4 cloves garlic minced
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley chopped

Method :

1. Boil a large pot of salted water and cook pasta according to package directions until al dente.
2. Melt butter in a large skillet over medium heat.
3. Add minced garlic and sauté for 1 minute until fragrant but not browned.
4. Pour in heavy cream and simmer for 3-4 minutes until slightly thickened.
5. Stir in parmesan cheese until melted and the sauce is smooth.
6. Toss the cooked pasta into the sauce until well coated.
7. Season with salt and pepper, garnish with parsley, and serve immediately.

Recipe Notes :

Chef Tip: Reserve 1/4 cup of pasta water to thin the sauce if it becomes too thick. Variation: Add grilled chicken or sautéed spinach for extra protein and greens. Storage: Store in an airtight container for up to 2 days; reheat with a splash of milk to maintain creaminess.