Are you intimidated by fancy pasta dishes that seem impossible to master? Prepare to have your culinary fears demolished with this ridiculously simple yet incredibly delicious Fettuccine Don't Be Afraid! In just 35 minutes, you'll create a restaurant-quality Italian pasta that will make your taste buds dance and your dinner guests think you've secretly trained in a Tuscan kitchen. This creamy, cheesy masterpiece proves that gourmet cooking isn't about complexity—it's about using quality ingredients and following a few straightforward steps.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the fettuccine to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Pour the heavy cream into the skillet with the garlic. Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
- Reduce the heat to low and gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.
- When the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the fettuccine in a colander.
- Add the drained pasta directly to the skillet with the cream sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if the sauce seems too thick.
- Season with salt and freshly ground black pepper to taste. Stir to combine.
- Serve immediately in warm pasta bowls, garnishing with additional Parmesan cheese if desired.
Tips
- Salt Your Pasta Water Generously: Think of pasta water like the ocean—it should taste salty. This seasons your pasta from the inside out.
- Watch Your Garlic Closely: 30-45 seconds is the sweet spot. Burned garlic turns bitter and can ruin your entire sauce.
- Use Fresh Parmesan If Possible: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Freshly grated makes a smoother, more luxurious sauce.
- Reserve Pasta Water: This starchy liquid is liquid gold for adjusting sauce consistency. A splash can rescue a sauce that's too thick.
- Serve Immediately: Cream-based sauces can separate if left sitting too long, so time your cooking to serve hot and fresh.
Nutrition Facts
Calories: 700kcal
Carbohydrates: 66g
Protein: g
Fat: g
Saturated Fat: 20g
Cholesterol: 100mg
