Fettuccine

Ingredients

1 lb (6 oz) Fettuccine Pasta
2 TB olive oil

2 TB Butter
1 Garlic Clove (minced)
1 Cup Heavy Cream

1/2 C milk
1/2 teaspoon Salt

1/2 teaspoon Pepper
1 1/4 C freshly Shredded Parmesan Cheese (divided)
2 Tablespoons Italian Parsley (optional)

Directions

Cook fettuccine pasta according to package directions. Reserve 1 C of water when draining noodles.

Meanwhile, in a large skillet, heat the oil and butter. Add the garlic and cook until slightly browned. Add the cream, milk, salt, pepper, and 3/4 C of the parmesan cheese. Let gently simmer until cheese is melted and the cream and milk begin to lump up a bit. 

Add the cooked fettuccine pasta, and if needed add additional water reserved from the noodles to reach a desired consistency. Top with additional 1/4 C parmesan cheese and parsley and serve warm. 

Adapted from here. 

Note: The best this has ever tasted is when we used Sartori classic grated parmesan. It was amazing!