8 oz of uncooked, dry fettuccine 1 cup of heavy cream 2 cups of water 4 tablespoons of butter 1/2 teaspoon of kosher salt freshly ground pepper to taste one clove of garlic, peeled 2 cups of freshly shredded Parmesan cheese
Combine cream, water, butter, salt, pepper, garlic clove, and pasta in a pan.
Bring to a boil and stir.
Reduced heat to a low simmer and cover.
Let pan simmer, covered, 15-20 minutes, or until pasta is tender.
Remove pan from heat, remove garlic clove and stir in cheese.
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