Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Once cooked, reserve about ½ cup of the pasta water, then drain the pasta and set it aside.

Step 2: Sauté the Garlic

While the pasta is cooking, heat a large skillet over medium heat. Add 2 tablespoons of butter to the skillet and let it melt. Once the butter has melted, add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic as it can easily turn bitter.

Step 3: Create the Creamy Sauce

Once the garlic is sautéed, pour in the heavy cream. Stir the mixture and bring it to a simmer. Allow the cream to cook for about 3-5 minutes, stirring occasionally, until it slightly thickens. You want the sauce to become smooth and velvety.

Step 4: Add Parmesan Cheese

Lower the heat and gradually whisk in the grated Parmesan cheese, stirring continuously until the cheese is fully melted and incorporated into the cream sauce. The sauce should now be thick and creamy. If it becomes too thick, use the reserved pasta water to thin it out to your desired consistency.

Step 5: Toss the Pasta in the Sauce

Once the sauce is ready, add the cooked fettuccine directly into the skillet. Toss the pasta in the sauce using tongs, ensuring each strand is coated with the creamy garlic-Parmesan goodness. Season with salt, black pepper, and crushed red pepper flakes (if using). Cook for another 1-2 minutes to allow the pasta to fully absorb the flavors of the sauce.