1LbBarilla Gluten Free Fettuccine pasta(or other brand of your choice)
½cupbutter
3clovesfinely chopped garlic(3 heaping teaspoons)
salt and pepper to taste
2cupsheavy cream
3cupsfreshly shredded Parmigiano Reggiano
¼cupflat leaf parsley, finely chopped
Instructions
Bring a large pot of water to a boil. Add the pasta and cook until al dente. While cooking, start on the sauce.
Over medium heat, melt butter and heat garlic in a large saucepan. Once garlic is softened slightly, but not browned, season with salt and pepper and add the cream.
Let it come to a simmer over low heat and thicken slightly. It will coat the side of the pan slightly. Then add the cheese and stir until it is melted and combined well. Turn off the heat and add the cooked pasta, stirring to combine it all well. Plate the pasta and sprinkle with parsley and extra shredded Parmigiano Reggiano if you wish.