- 500 g fettuccine (fresh)
- 2 cloves garlic
- 4 tbsp parsley
- 80 g butter
- 400 ml cream
- 150 g Parmesan cheese
- Parmesan cheese for serving
Utensils: cutting board, knife, small saucepan, large saucepan, sieve
Peel and chop garlic. Finely chop parsley.
Melt some of the butter in a saucepan over medium-low heat. Add garlic and fry for approx. 1 min. Transfer cream to saucepan and season with salt and pepper. Simmer for approx. 3 min. or until slightly thickened. Stir occasionally. Add Parmesan cheese and remove saucepan from heat.
Bring water to a boil. Add salt and fettucine and cook until al dente. Drain cooked fettucine and add to the cream sauce. Toss to combine. Put the saucepan back on the heat, add chopped parsley and butter, and toss again to coat.
Add salt and pepper to taste. Serve with extra Parmesan cheese. Enjoy!
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