Creamy Garlic Parmesan Pasta

1Bring a large pot of salted water to a boil and cook the fettuccine pasta (12 oz) according to the package instructions until al dente. Drain and set aside.

2In a large skillet, melt the butter (4 tbsp) over medium heat. Add the minced garlic (4 cloves) and sauté for about 1 minute until fragrant and golden brown, stirring occasionally.

3Pour in the heavy cream (2 cups) and bring to a simmer. Let it cook for about 5 minutes until slightly thickened, stirring occasionally.

4Stir in the grated parmesan cheese (1 cup), black pepper (½ tsp), and red pepper flakes (¼ tsp). Continue to cook, stirring, until the cheese is melted and the sauce is smooth and creamy.

5Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes to heat through, stirring occasionally.

6Remove from heat and garnish with chopped parsley and extra grated parmesan cheese (1 cup). Serve hot and enjoy!