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Pdf3 tbsp butter
6 cloves garlic, minced
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
¼ tsp ground nutmeg (optional, for extra depth)
Salt and black pepper, to taste
⅓ cup chicken stock (or reserved pasta water, for consistency)
12 oz cooked sausage (optional, if using)
Chopped parsley (optional, for garnish)
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook 12 oz of fettuccine until al dente. Reserve about ⅓ cup of pasta water (optional) before draining.
Cook the Sausage (If Using):
Brown and crumble sausage in a skillet over medium heat. Remove and set aside.
Prepare the Sauce:
In the same skillet or a clean one, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Lower the heat and stir in the heavy cream. Let it simmer gently for 3-4 minutes, stirring occasionally.
Gradually whisk in the Parmesan cheese until fully melted and the sauce is smooth. Add nutmeg, if desired.
Adjust Consistency:
Stir in the chicken stock or pasta water a little at a time to thin the sauce to your desired consistency.
Combine Everything:
Add the cooked fettuccine and sausage (if using) to the skillet. Toss to coat the pasta evenly in the sauce.
Serve:
Instructions
Plate the pasta, garnish with parsley and extra Parmesan if desired, and serve immediately.
Would you like help scaling the recipe further or pairing it with a side dish?