Made with butter, cream, and Parmesan, this fettuccine is one of the most popular creamy classics of Italian-American cuisine. It makes a rich, satisfying sauce quickly with just a few ingredients.
Cook the fettuccine in plenty of salted water according to the package directions. Reserve one 200 ml measure of the pasta water before draining.
Melt the butter in a pan and lightly sauté the crushed garlic. Once fragrant, you can remove the garlic. Add the cream and warm it gently over low heat.
Remove the pan from the heat. Gradually stir in the grated Parmesan, then season with nutmeg and black pepper. Adjust the consistency with pasta water if needed.
Toss the drained fettuccine with the sauce and serve hot.
Important: Do not boil the cream. Warm it gently over low heat until it thickens; boiling can cause the fat to separate and ruin the sauce. Allergens: contains dairy products and wheat (gluten).
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