Creamy Basil Alfredo Pasta

1.Bring a large pot of salted water to a boil. Add olive oil and fettuccine pasta, cooking according to package instructions until al dente (usually 10-12 minutes). Drain pasta, reserving 1/2 cup of pasta water, and set aside.

2.In a large skillet over medium heat, melt the butter until foamy. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

3.Pour in the heavy cream, stirring to combine with the butter and garlic. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce slightly thickens.

4.Reduce heat to low and gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth and creamy.

5.Add the chopped fresh basil leaves to the sauce, stirring well to infuse the flavor. Season with salt and freshly ground black pepper to taste.

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

7.Remove from heat and serve immediately, garnished with extra basil leaves and additional grated Parmesan if desired.