Fettuccine in Garlic Cream Sauce

WARNING!  This is not a meal to be eaten before a fancy event or first date.  This is a meal to enjoy with family and friends who already love you because... well... garlic may be seeping out of your pores for a few hours.  But if you are anything like me, there is absolutely nothing wrong with that!  :)  This pasta is certainly not a health food, but it is fantastic!  When I saw my local farm had an abundance of fresh garlic, I knew I wanted to make an obscenely garlicky pasta dish.  This was so delicious!  

I took my basic alfredo sauce and loaded it up with both minced and thinly sliced garlic.  That's it!  It was a very easy dish and so incredibly tasty.  Even my three year old, who usually won't go near a cream sauce, loved it!  I was shocked!  Apparently she inherited my love of garlic.  :)  If you love garlic and pasta, you have got to try this recipe.  It is a real winner!

Ingredients

1 pound of your favorite fettuccine noodles

1 Tbsp olive oil

4-5 Tbsp of thinly sliced and minced garlic

2 C heavy cream

5 Tbsp butter

1C freshly grated Parmigiano-Reggiano cheese

salt and pepper to taste

a dash of nutmeg

Directions

1. Bring a large pot of water to a boil over high heat.  Cook noodles according to package directions while preparing the sauce.
2. Heat the oil in a large skillet over medium-high heat.  Add the garlic.  Cook and stir constantly for about 30 seconds. 
3. Add the cream and butter.  Bring to a boil.  Reduce heat to low and simmer for about 1 minute.
4. Add the cheese and whisk until smooth.  Add the nutmeg and salt and pepper to taste.
5. Drain the cooked pasta and add it to the sauce in the skillet.  Toss to coat the noodles.  Serve immediately.

Quick Tip:  on re-heating cream pasta - add a tablespoon or two of milk to the bowl before reheating.  It helps minimize the separation of cream and butter, and gives you a smoother texture.