Fettuccine with Cream Nutmeg Sauce
Indulge in the creamy decadence of Fettuccine with Cream Nutmeg Sauce, a luxurious pasta dish that combines silky heavy cream, freshly grated Parmesan, and a touch of aromatic nutmeg to create an irresistibly rich yet delicately spiced sauce. Tender fettuccine is perfectly coated with this velvety mixture, while hints of garlic provide a savory depth of flavor. Ready in just 30 minutes, this recipe is a seamless blend of simplicity and gourmet flair, making it perfect for a cozy dinner or an elegant evening meal. Garnish with fresh parsley for a burst of color and freshness, and pair it with crusty bread or a crisp salad for an unforgettable dining experience. Ideal for fans of creamy pasta recipes, this dish is comfort food at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 3 oz Freshly grated Parmesan cheese
- 0.25 tsp Ground nutmeg
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 4 quarts Water
- 1 tbsp Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown.
Lower the heat slightly and pour in the heavy cream. Stir gently and heat the cream until it begins to simmer, about 2-3 minutes.
Add the grated Parmesan cheese to the skillet, stirring constantly until the cheese is fully melted and the sauce is smooth.
Stir in the ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Taste the sauce and adjust seasoning if needed.
Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly in the cream sauce. If the sauce is too thick, add a small amount of the reserved pasta water a little at a time until the desired consistency is reached.
Remove the skillet from heat. Garnish the fettuccine with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7988 mg | 347% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
