| 500 g | fettuccine (fresh) |
| 2 cloves | garlic |
| 4 tbsp | parsley |
| 80 g | butter |
| 400 ml | cream |
| 150 g | Parmesan cheese |
| Parmesan cheese for serving | |
| salt | |
| pepper |
Peel and chop garlic. Finely chop parsley.
Melt some of the butter in a saucepan over medium-low heat. Add garlic and fry for approx. 1 min. Transfer cream to saucepan and season with salt and pepper. Simmer for approx. 3 min. or until slightly thickened. Stir occasionally. Add Parmesan cheese and remove saucepan from heat.
Bring water to a boil. Add salt and fettucine and cook until al dente. Drain cooked fettucine and add to the cream sauce. Toss to combine. Put the saucepan back on the heat, add chopped parsley and butter, and toss again to coat.
Add salt and pepper to taste. Serve with extra Parmesan cheese. Enjoy!
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement
