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Ingredients
1 lb Fettuccine Pasta
6 Tablespoons Butter
1 Garlic Clove (minced)
1 1/2 cups Heavy Cream
1/4 teaspoon Salt
1 1/4 cup Shredded Parmesan Cheese
1/4 teaspoon Pepper
2 Tablespoons Italian Parsley
Directions
In a large pot, heat water over high heat until boiling. Once it is boiling, add your fettuccine.
In another large skillet or pan, add butter over medium heat. Then, add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth.
Add a bit of pasta water, and toss alfredo sauce with the fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese.
Garnish with Italian parsley.