Creamy Fettuccine
Silky fettuccine coated in a butter-and-Parmesan sauce that comes together faster than takeout. One skillet, zero cream, pure richness.
- Total time
- 12 min
- Servings
- 2
- Calories
- 582
- Protein
- 22g
Ingredients
- 8 oz fettuccine
- 4 tbsp butter
- 1 cup Parmesan cheese, finely grated
- 2 clove garlic cloves, minced
- ½ whole lemon
- ¼ tsp black pepper
Instructions
- 1
Boil fettuccine in salted water until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 2
Melt butter in the same pot over medium heat. Add garlic and cook 30 seconds until fragrant.
- 3
Add drained pasta back to the pot, remove from heat, and toss with Parmesan until coated.
- 4
Pour in 3/4 cup pasta water, stirring gently until sauce becomes creamy and silky.
- 5
Squeeze lemon juice over the top, season with black pepper, and toss once more.
- 6
Serve immediately, adding more pasta water if the sauce tightens as it cools.
Tools you’ll need
- Large pot
- Wooden spoon
- Measuring cups
- Measuring spoons
- Microplane or box grater
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