Serves 3
3 tbsp butter
2-4 large cloves of garlic, minced
1 cup white wine
1 1/4 cup cream (can also use unflavoured oat milk)
1/2 tsp kosher salt
1 lb fettucine
1.5 cups parmesan, grated finely
1/4 cup fresh parsley
fresh ground pepper
Add 2 tbsp of butter to a large, heavy bottom pot and melt over medium heat. Add garlic and saute until garlic starts to turn golden. Add a splash of of the wine and scrape up any of the brown bits of garlic, then add the rest of the wine. Cook, stirring often until reduced by about half (12-15 minutes). Slowly add the cream and gently simmer until thickened, about 15 minutes. Remove from heat and add remaining butter and parsley as well as parmesan.
Boil pot of salted water for the pasta (do this at the same time as the sauce). When draining the pasta, reserve half a cup of the pasta water.
Mix pasta with sauce. Add pasta water if needed.
Serve
Calories per serving: 650