• In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
• In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
• Let heavy cream reduce and cook for 5 to 6 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
• Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
• Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
• Garnish with Italian parsley, if so desired.

Notes

1. Use real parmesan cheese, which is refrigerated.
2. If you like it to be “saucier” you may use less than 1 lb. of fettuccine pasta.
3. Leftover pasta water may be used to thin out pasta sauce.