Ingredients:

  • 12 ounces fettuccine pasta
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1/4 teaspoon nutmeg (optional)

Instructions:

  1. Fill a large pot with water and bring it to a boil. Add a generous pinch of salt. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Pour in the 2 cups of whole milk and 1 cup of heavy cream into the skillet. Stir frequently and bring to a gentle simmer. Gradually whisk in the grated Parmesan until smooth.
  4. Add the salt, black pepper, and nutmeg if using. Taste and adjust seasonings as necessary.
  5. Add the drained fettuccine directly into the sauce. Toss to fully coat the pasta. Add reserved pasta water as needed to achieve the desired sauce consistency.
  6. Divide the fettuccine among bowls, sprinkle with chopped parsley, and serve immediately.