Gourmet Fettuccine Alfredo

1.Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.

2.While the pasta cooks, heat the extra virgin olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-low heat.

3.Add the finely minced garlic to the skillet and gently sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn the garlic.

4.Pour in the heavy cream, stirring constantly to combine with the garlic butter. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the cream to thicken slightly.

5.Gradually whisk in the grated Parmigiano-Reggiano cheese until the sauce is smooth and velvety. Season with salt and freshly ground black pepper to taste.

6.Drain the pasta, reserving 1/4 cup of the pasta cooking water. Add the drained pasta directly to the skillet with the Alfredo sauce.

7.Toss the pasta gently with the sauce over low heat, adding reserved pasta water a little at a time as needed to loosen the sauce and achieve a silky consistency that clings beautifully to the noodles.

8.Finish by stirring in the remaining 1 tablespoon of unsalted butter for extra richness and shine.

9.Plate the fettuccine Alfredo immediately, garnishing with finely chopped fresh parsley for a touch of color and freshness.

10.Serve hot with extra grated Parmigiano-Reggiano on the side for guests to add as desired.