Lunch Fettuccine Recipe
Make Lunch Fettuccine 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
Cook the Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt.
- 2
Cook Fettuccine
Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, reserve 1 cup of pasta water and then drain the pasta in a colander.
Prepare the Sauce
- 4
Sauté Garlic
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add Cream
Pour in 1 cup of heavy cream and stir well, bringing it to a gentle simmer.
- 6
Incorporate Cheese
Gradually whisk in 1 cup of grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
- 7
Season the Sauce
Add 1 teaspoon of black pepper and 1 teaspoon of nutmeg to the sauce, stirring to combine.
- 8
Combine Pasta and Sauce
Add the drained fettuccine to the skillet. Toss to coat the pasta evenly with the sauce, adding a bit of the reserved pasta water if the sauce is too thick.
Serve
- 9
Garnish and Serve
Plate the fettuccine, garnishing with 2 tablespoons of chopped fresh parsley and an additional tablespoon of grated Parmesan cheese. Serve immediately.