This fettuccini is served with a homemade sauce that doesn't take much more time than opening a jar. Once you see how easy and delicious it is to make it from scratch, you'll never reach for store-bought again.

Ingredient :

• 12 oz. fettuccine pasta (about 3/4 pkg.)

• 4 Tbsp. salted butter

• 2 cloves garlic, minced

• 1 1/2 cups heavy cream

• 1 cup shredded Parmesan cheese, divided

• Pinch of ground nutmeg (optional)

• 1/2 tsp. table salt

• 1/4 tsp. ground black pepper

• 2 Tbsp. chopped fresh parsley

Directions :

Cook fettuccine:

Bring a large pot of water to a boil. Add the fettuccine and cook according to package directions, until just al dente. Drain, reserving 1/2 cup of the cooking water.

Make Alfredo sauce:

While the pasta is cooking, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the cream and bring to a light simmer over medium heat. Cook, stirring frequently, until the sauce has thickened slightly, about 5 minutes. Whisk in 3/4 cup of the cheese. Season with nutmeg, salt, and pepper, adjusting to taste.

Combine pasta and sauce:

Add the drained pasta to the sauce and gently toss to coat. Add a little bit of the reserved cooking water to thin the sauce, if needed. Cook the pasta for 1 to 2 minutes, to absorb the sauce and finish cooking the noodles. Divide the pasta between serving dishes and sprinkle with the remaining cheese and parsley. Serve immediately.