Ingredients

• 250g Maltagliati Italian Fettuccine pasta 
• 3 tablespoons of butter
• 4 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Calories per serving: Approximately 500 calories

Cooking time: 20 minutes

Serving size: 2-3

Cooking Instructions:

• Cook the Toscana pasta according to the package instructions until al dente. Drain and set aside.
• In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
• Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
• Season the sauce with salt and pepper to taste.
• Add the cooked Toscana pasta to the skillet and toss it in the creamy garlic Parmesan sauce until well coated.
• Garnish with fresh chopped parsley and serve the Creamy Garlic Parmesan Pasta hot.

Chefs Tips:

• Make sure the pasta is cooked to the Tooth or al dente, Pasta can be substituted to any of the shapes and sizes
• Try to avoid cooking post adding cream, use the heat in the pan for emulsification