Description
Silky fettuccine coated in a rich garlic butter sauce, topped with fresh parsley and a hint of black pepper. A quick and comforting dish that never disappoints.
Ingredients
Scale
- 12 ounces fettuccine
- 6 tablespoons unsalted butter
- 4 garlic cloves, finely minced
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup reserved pasta water
- Parmesan cheese (optional, for topping)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Reserve 1/4 cup of pasta water, then drain.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant and golden.
- Add cooked fettuccine to the skillet and toss to coat in garlic butter.
- Gradually stir in reserved pasta water until the sauce emulsifies and clings to the pasta.
- Season with salt and black pepper. Stir in chopped parsley.
- Serve immediately, topped with grated Parmesan if desired.
Notes
- Use high-quality butter for the best flavor.
- Don’t overcook garlic—just gently golden is perfect.
- Lemon zest or chili flakes can add a fresh twist.
- Leftovers reheat well with a splash of water or butter.
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg