Creamy Garlic Pasta

Ingredients

• dried fettuccine pasta — 200g (dry)
• double cream — 150ml
• parmesan cheese, grated — 60g
• garlic cloves, minced — 4 cloves
• unsalted butter — 20g
• fresh parsley, chopped — 1 tbsp
• sea salt — 1 tsp

Method

1. 1

   Bring a large pan of salted water to a boil and cook the fettuccine according to the package instructions until al dente.

2. 2

   While the pasta cooks, melt the butter in a frying pan over medium heat.

3. 3

   Add the minced garlic to the butter and sauté for 1-2 minutes until fragrant but not browned.

4. 4

   Pour the double cream into the frying pan and bring to a gentle simmer for 3 minutes until slightly thickened.

5. 5

   Stir in the grated parmesan cheese until melted and the sauce is smooth.

6. 6

   Reserve 50ml of the pasta cooking water, then drain the pasta.

7. 7

   Toss the pasta into the sauce, adding a splash of the reserved cooking water if needed to adjust the consistency.

8. 8

   Garnish with chopped parsley and serve immediately.