• 1 stick unsalted butter

  • 1 clove grated garlic

  • 3 cups heavy cream brought to room temperature

  • 3 cups grated Parmesan cheese

  • ½ teaspoon Kosher salt

  • 1/8 teaspoon nutmeg

  • Juice of ¼ lemon

  • Chopped fresh parsley and basil

  • 1 package Fettuccini noodles


Fill a stockpot with water.  Bring to a boil.  Season with Kosher Salt.  Add Fettuccini.  Cook to 2 minutes under package instructions.  Reserve a cup of pasta water. 

Melt butter in a skillet over medium/low heat.  Add garlic and stir for a minute.  Add heavy cream.  Add Parmesan cheese.  Season with salt, lemon juice and nutmeg.  Add cooked Fettuccini and any of the pasta water to bring to your desired thickness.  Garnish with fresh parsley and basil.

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