Ingredients:

  • 12 oz (340 g) fettuccine pasta
  • 6 tbsp (85 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/4 tsp (1 g) ground nutmeg (optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta.
  3. In a saucepan, melt butter over medium heat.
  4. Pour in heavy cream and simmer gently, stirring for about 2-3 minutes until heated through.
  5. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Season with salt, pepper, and nutmeg (if using).
  6. Add the drained fettuccine to the sauce, tossing to coat. If needed, add reserved pasta water gradually until desired consistency is reached.
  7. Plate the pasta and garnish with fresh parsley, if desired. Enjoy immediately while hot and creamy!