Creamy Garlic Parmesan Pasta with a Velvety Sauce

1.Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta 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 about 1-2 minutes until fragrant, being careful not to burn it.

3.Pour in the heavy cream and bring to a gentle simmer. Stir frequently for about 3-4 minutes until the cream thickens slightly.

4.Reduce the heat to low and gradually whisk 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.

5.Stir in the Italian seasoning, and season with salt and black pepper to taste.

6.Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the creamy sauce. Cook for an additional 1-2 minutes to heat through.

7.Remove from heat and garnish with chopped fresh parsley before serving.