Ingredients:

  • 12 oz (340 g) fettuccine pasta (or any pasta of choice)
  • 1 teaspoon salt (for boiling water)
  • 1 tablespoon (15 g) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon (1 g) ground nutmeg
  • Fresh parsley, chopped (for serving)
  • Extra grated Parmesan cheese (for serving)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
  2. In a skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  3. Pour in the heavy cream and stir to combine. Bring to a gentle simmer.
  4. Gradually whisk in the grated Parmesan cheese until melted and combined, about 2-3 minutes. Season with salt, black pepper, and nutmeg (if using) to taste.
  5. Add the drained pasta to the sauce, tossing to coat the pasta evenly in the creamy Alfredo.
  6. Divide the pasta onto plates and garnish with chopped parsley and extra Parmesan cheese. Enjoy!