Ingredients:

  • 1 pound (450g) Dried Fettuccine or Linguine
  • 1 tablespoon (15g) Coarse Salt (for boiling water)
  • 6 tablespoons (85g) Unsalted Butter
  • 1 tablespoon (15 ml) Extra Virgin Olive Oil
  • 6 to 8 cloves Fresh Garlic, minced finely
  • 1 ½ cups (360 ml) Double Cream (Heavy Cream)
  • ½ cup (120 ml) Low Sodium Chicken Stock or reserved pasta water (optional)
  • 1 ½ cups (150g) Freshly Grated Parmesan Reggiano, packed firmly
  • ½ teaspoon (2.5 ml) Freshly Grated Nutmeg (optional)
  • ½ teaspoon (2.5g) Fine Sea Salt (adjust to taste)
  • ½ teaspoon (2.5g) Freshly Cracked Black Pepper
  • ¼ cup (60 ml) Reserved Pasta Water (plus more if needed)
  • 2 tablespoons (30g) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions, aiming for al dente. Crucially: Before draining, reserve at least 1 cup (240ml) of the starchy pasta water. Drain the pasta and set aside.
  2. Infuse the Garlic: In the large sauté pan, melt the butter and olive oil over low heat. Add the minced garlic. Sauté gently for 3 to 5 minutes, stirring constantly. The goal is to soften the garlic and infuse the fat without browning or burning it.
  3. Build the Cream Base: Pour the double cream and chicken stock (if using) into the pan with the garlic butter. Increase the heat slightly to a gentle simmer. Allow it to reduce and thicken slightly for about 3 minutes. Stir in the salt, pepper, and the fresh nutmeg.
  4. Emulsify the Sauce (The Critical Step): Remove the pan completely from the heat source to prevent curdling. Wait 30 seconds for the simmering to stop. Gradually add the grated Parmesan, whisking constantly until the cheese is fully melted and incorporated into the cream base. If the sauce looks too thick, whisk in 2 tablespoons of the reserved pasta water to thin it slightly.
  5. Combine and Finish: Add the drained fettuccine directly into the sauce. Using tongs, toss the pasta vigorously for 1 to 2 minutes until every strand is coated and the sauce has clung tightly. Add additional reserved pasta water, 1 tablespoon at a time, until the desired glossy, creamy consistency is reached. Serve immediately, garnished with fresh parsley and extra grated Parmesan.