Creamy Green Pepper and Onion Fettuccine

1.Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1 cup of pasta water.

2.In a large skillet, melt the butter over medium heat. Add the sliced green bell pepper and onion, sautéing until they are soft and translucent, about 5-7 minutes.

3.Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

4.Pour in the heavy cream and stir to combine with the vegetables. Bring the mixture to a gentle simmer.

5.Stir in the grated Parmesan cheese, red pepper flakes, salt, and black pepper. Continue to cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.

6.Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

7.Taste and adjust seasoning if necessary. Remove from heat and garnish with chopped fresh parsley before serving.