La Cour Only Recipe
Make La Cour Only Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving a cup of pasta water for later use.
Sauce Preparation
- 2
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
- 3
Make the Cream Sauce
Lower the heat and pour in the heavy cream. Stir well and let it simmer for 2-3 minutes. Gradually add the grated Parmesan cheese, stirring constantly until melted and the sauce is smooth.
- 4
Season the Sauce
Add salt and freshly ground black pepper to taste. Stir in the chopped fresh basil and mix well.
Combining
- 5
Combine Pasta and Sauce
Add the drained fettuccine to the sauce in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Garnishing
- 6
Serve
Plate the pasta and top with halved cherry tomatoes and fresh basil leaves for garnish. Enjoy your La Cour Only!