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Cook the fresh fettuccine in well salted boiling water as directed on the package. Be careful not to overcook the pasta; al dente or even a little under is best for this recipe.
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Melt the butter in a large sauté pan and add the chopped garlic over medium low heat. Cook until the garlic softens but does not brown.
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Add the whipping cream and simmer on medium heat for a few minutes until the volume reduces slightly.
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Add a pinch of salt and pepper. (Careful with he salt, if you don't want to use it that's fine, there is plenty in the parmesan cheese to provide seasoning)
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Add the drained cooked pasta to the pan and sprinkle in about 1/3 of the parmesan cheese. Toss well.
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Add the rest of the cheese in 2 portions tossing well after each addition. If at any time the alfredo sauce gets too thick, just add a little splash of the pasta water to loosen it up before adding more cheese.
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If using the fresh herbs, toss them in at the very end.
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Serve immediately.