Ingredients
Scale
- 8 oz fettuccine pasta
- 4 oz cream cheese (cubed)
- 4 tbsp unsalted butter
- 2 garlic cloves (minced)
- 1 cup whole milk (or heavy cream for a richer sauce)
- 1/2 cup grated fresh Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the fettuccine in salted boiling water until al dente; drain and set aside.
- In a large skillet over medium heat, melt the butter until bubbly. Add the minced garlic and sauté for about 1 minute until fragrant.
- Lower the heat slightly, then stir in the cubed cream cheese. Gradually whisk in the milk until smooth and creamy.
- Add the grated Parmesan cheese gradually, stirring continuously until melted and well combined.
- Toss the cooked pasta in the sauce until fully coated. Season with salt and pepper to taste, and garnish with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg