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Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccine pasta for 10-12 minutes until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
Lower the heat to medium-low and pour in 1 1/2 cups of heavy cream. Stir continuously for 2-3 minutes until the cream starts to thicken.
Add 1/2 cup of basil pesto, 1 1/4 cups of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Stir until the cheese melts and the sauce is creamy.
Add the cooked fettuccine to the sauce and toss to combine. If the sauce is too thick, add some reserved pasta water, a little at a time, until desired consistency is reached.

Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccine pasta for 10-12 minutes until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
Lower the heat to medium-low and pour in 1 1/2 cups of heavy cream. Stir continuously for 2-3 minutes until the cream starts to thicken.
Add 1/2 cup of basil pesto, 1 1/4 cups of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Stir until the cheese melts and the sauce is creamy.
Add the cooked fettuccine to the sauce and toss to combine. If the sauce is too thick, add some reserved pasta water, a little at a time, until desired consistency is reached.