Creamy Garlic Parmesan Fettuccine

Ingredients

• 340 g (12 oz)fettuccine
• 57 g (4 tbsp)butter
• 4 clovesgarlic, minced
• 240 ml (1 cup)double cream
• 100 g (1 cup)Parmesan cheese, freshly grated
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cook the pasta

   Bring a pan of salted water to the boil and cook the fettuccine according to the packet instructions until al dente. Before draining, reserve some pasta water.

2. 2

   Cook the garlic

   Melt the butter in a large frying pan over a medium heat. Add the minced garlic and cook until fragrant, taking care not to let it burn.

3. 3

   Simmer the cream

   Pour in the double cream and bring it to a gentle simmer. Let it thicken slightly.

4. 4

   Add the Parmesan

   Stir in the grated Parmesan until the sauce is smooth. If it is too thick, add a little reserved pasta water to reach the consistency you want.

5. 5

   Toss and season

   Add the cooked fettuccine and toss until the sauce coats it well. Season with salt and pepper to taste.

6. 6

   Serve immediately

   Serve straight away, with extra Parmesan and fresh herbs as a garnish if desired.

What is creamy garlic Parmesan fettuccine?

Fettuccine is a ribbon-shaped pasta associated with Italian cooking, and its broad surface holds a creamy sauce well. This version pairs garlic and Parmesan with butter and cream for a rich, savoury coating.

The method keeps things simple: cook the pasta, make the sauce in a frying pan, then toss them together. A little pasta water helps bring the sauce and noodles into a cohesive finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 15g protein, 62g carbs, 24g fat.

The fettuccine supplies most of the carbohydrates, while butter and double cream contribute much of the fat. Parmesan adds protein as well as fat and salt. Balance the plate with a generous serving of green vegetables or salad alongside the pasta.

Choose the right ingredients

Fresh garlic: mince it just before cooking for a clear, aromatic flavour, and keep the heat moderate so it does not scorch.

Parmesan: freshly grated cheese melts into the sauce more readily than many pre-grated varieties. Add it after the cream has warmed and thickened slightly.

Use pasta water wisely

Reserved water: scoop some out before draining the fettuccine. Its starch helps loosen the sauce while helping it cling to the pasta.

Add it gradually: start with a small splash if the sauce looks too thick, then toss and assess before adding more.

Watch the sauce texture

Gentle simmer: let the cream thicken slightly without boiling it hard. Stir in the Parmesan until the sauce looks smooth.

Coated pasta: toss the drained fettuccine thoroughly in the pan. The sauce should cling to the ribbons rather than pool heavily at the bottom.

Keep the timing on track

Pasta first: start cooking it while preparing to make the sauce, and follow the packet timing for an al dente texture. Reserve the pasta water before draining.

Serve promptly: combine the pasta and sauce just before eating, as the sauce thickens as it stands.

What to serve alongside

A crisp green salad or steamed green vegetables make a fresh contrast to the creamy sauce. Crusty bread can be useful for scooping up any sauce left on the plate.

For a fuller meal, serve with a simple side of roasted vegetables. Keep added seasoning modest until you have tasted the Parmesan sauce.

Recipe notes & tips

• Grate the Parmesan finely so it melts more easily into the sauce.
• Reserve pasta water before draining, even if the sauce looks loose at first.
• Keep the garlic moving in the pan and take care not to brown it.
• Add the Parmesan gradually while stirring for a smooth sauce.
• Toss the pasta in the sauce just before serving.

Variations

• Use olive oil: replace the butter with olive oil for a different savoury note.
• Lighten the cream: use half-and-half in place of double cream for a less rich sauce.
• Add herbs: finish with fresh herbs if you would like a fragrant garnish.
• Add vegetables: serve with or toss through cooked greens for extra colour and texture.
• Add heat: season with a little chilli alongside the pepper for a gentle kick.

Common mistakes to avoid

• Burning the garlic: cook it over a medium heat and remove the pan from the heat if it starts colouring too quickly.
• Boiling the cream hard: keep it at a gentle simmer so it thickens without reducing too fast.
• Adding Parmesan too quickly: stir it in gradually until the sauce is smooth.
• Discarding all the pasta water: reserve some before draining so you can adjust the sauce.
• Leaving the pasta to sit: toss and serve promptly, before the sauce thickens further.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a small splash of water or cream, stirring until hot; the sauce may be thicker after chilling.

Frequently asked questions