Fettuccine Alfredo for Two

Ingredients

• 8 ounces fettuccine noodles
• 5 Tablespoons unsalted butter (divided)
• 6-8 cloves garlic (minced)
• 1/2 cup half-and-half (room temperature)
• 1/2 teaspoon fine sea salt (more or less to taste)
• 1/4-1/2 teaspoon freshly ground black pepper
• 1 cup reserved pasta water (more depending on the sauce)
• 1/2 cup grated parmesan cheese
• Fresh parsley (for garnish)

Instructions

1. 1

   Fill a large stockpot with water and a generous pinch of salt. Bring to a boil and add fettuccine noodles, cooking a few minutes under package directions.

2. 2

   Meanwhile, in a large skillet, melt 3 tablespoons of the butter on low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently so it doesn't burn. Keep the heat low!

3. 3

   Increase the heat to medium and whisk in the half-and-half; add half of the salt and pepper. Simmer for 1-2 minutes, then add ½ cup of the pasta water. Simmer for an additional 2-3 minutes until slightly reduced.

4. 4

   Add the grated parmesan cheese and the remaining 2 tablespoons of butter, whisking until smooth and combined. Test the sauce for salt levels, adding more as needed.

5. 5

   Add the pasta into the sauce and toss to combine. Let the pasta simmer for 1-2 minutes until al dente. If the sauce is too thick (which may be the case especially if you used heavy cream), add additional pasta water 1-2 tablespoons at a time to loosen, stirring between each addition.

6. 6

   Serve immediately. Garnish with freshly chopped parsley as desired.