Ingredients:

  • 1 lb dry fettuccine
  • 4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 8 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 cup heavy cream, room temperature
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Place the butter, olive oil, and minced garlic into a cold skillet. Turn the heat to medium and sauté for 2–3 minutes until the garlic is translucent and aromatic using the slow-bloom method.
  2. Add the chicken broth and salt to the skillet and bring to a rolling boil. Submerge the dry pasta into the boiling liquid.
  3. Reduce heat to medium-low and simmer for 8–10 minutes, stirring frequently to prevent sticking, until the liquid has reduced by approximately 75% and becomes starchy and thick.
  4. Stir in the heavy cream, grated Parmesan, and black pepper. Continue to stir off the high heat for 1-2 minutes until the sauce emulsifies into a smooth, velvety coating. Garnish with fresh parsley and serve immediately.