Ingredients
- 12 ounces fettuccine (uncooked)
- 6 tablespoons butter (unsalted)
- 3 cloves garlic (minced)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ teaspoon dried oregano
- 2 cups heavy cream
- 2 cups Parmesan cheese (grated)
- ¼ teaspoon red pepper flakes
Instructions
- Bring a large pot of water to boiling over high heat and salt generously. Add fettuccine and cook according to package instructions until al dente. Reserve a cup of pasta water.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until aromatic. Season with salt, pepper and dried oregano.
- Pour int he heavy cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil then turn the heat down to medium and cook for another 5 minutes stirring occasionally.
- Stir in the parmesan cheese and whisk until smooth.
- Add the fettuccine to the skillet and toss well. Add additional reserved pasta water if sauce is too thick.
- Garnish with additional Parmesan cheese and red pepper flakes if preferred.