Instructions:

Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.

Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. Season with salt and freshly ground black pepper to taste.

Serve immediately, garnished with chopped parsley and additional Parmesan if desired.

For the best results, use freshly grated Parmesan cheese as it melts more smoothly into the sauce compared to pre-grated options. Clear instructions contribute to successful recipe execution, so follow each step carefully. You can also experiment with adding cooked vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition.

Enjoy your creamy garlic Parmesan pasta!