1/2 pound of fettuccine noodles
1 tablespoon of unsalted butter
2 teaspoons of minced garlic in water
1/2 cup of heavy cream
1/2 cup of grated Parmesan cheese
1 tablespoon of fresh parsley minced
Salt and pepper to taste
1. In a Circulon stockpot, bring 3 quarts of water to a boil. Add in 1 tablespoon of salt. Once the water is boiling add in the fettuccine noodles. Reduce the heat to medium and cook for 10 minutes until the noodles are al dente. *You will need to stir on occasion to prevent the noodles from sticking.
2. Drain the pot of noodles in a colander. Set the noodles to the side. In a saucepan, add the unsalted butter and garlic on low heat. Mix with a silicone spatula then add in the heavy cream. Add in the grated Parmesan cheese. Continue to mix until the cheese has melted into the cream mixture. Add the sauce to the noodles and toss. Cover the noodles and let rest for 5 minutes.
3. Before serving, mix in the freshly-minced parsley and season with salt and black pepper, if desired. Divide between two plates. Top with additional Parmesan cheese if desired.