Creamy Garlic Parmesan Pasta with a Velvety Garlic Sauce

1Cook the fettuccine pasta (12 ounces) 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.

2In a large skillet, melt the butter over medium heat. Add the minced garlic (4 cloves) and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

3Pour in the heavy cream (1 cup) and bring to a gentle simmer. Stir frequently for about 3-4 minutes until the cream thickens slightly.

4Add the grated Parmesan cheese (1 cup) and Italian seasoning (1 teaspoon) to the skillet, stirring until the cheese is melted and the sauce is smooth. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

5Season the sauce with salt and black pepper to taste.

6Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the creamy garlic (4 cloves) sauce.

7Serve immediately, garnished with chopped fresh parsley.