Ingredients:

  • 1 pound Carba Nada Fettuccine Pasta (450g)
  • 4 tablespoons unsalted butter (56g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 cup heavy cream (240ml)
  • ½ cup grated Parmesan cheese, plus more for serving (approx. 50g)
  • ¼ teaspoon salt (approx. 1.5g)
  • ⅛ teaspoon black pepper (approx. 0.5g)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the Carba Nada pasta and cook according to package directions (usually 6-8 minutes), until al dente. Reserve about ½ cup of pasta water before draining. Drain the pasta in a colander.
  2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!
  3. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has slightly thickened.
  4. Stir in the Parmesan cheese, salt, and pepper. Mix well until the cheese is melted and the sauce is smooth.
  5. Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.