Description
A luxurious creamy fettuccine with sun-dried tomatoes, garlic, and Parmesan, perfect for date nights and cozy dinners.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 cup heavy cream (240 ml)
- 1 cup sun-dried tomatoes, chopped
- 1 cup grated Parmesan cheese (about 100 g)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish (optional)
- Crushed red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook fettuccine according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for 30–60 seconds until fragrant.
- Add chopped sun-dried tomatoes and cook for 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let the sauce thicken slightly for 2–3 minutes.
- Stir in grated Parmesan, whipping until melted and smooth. Season with salt and pepper; add crushed red pepper if using.
- Add the drained fettuccine to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
- Adjust seasoning and finish with torn fresh basil and a sprinkle of extra Parmesan. Serve immediately.
Notes
To lighten the dish, substitute lower-fat cream or use half-and-half. Store leftovers in an airtight container for 3–4 days; reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 6g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 80mg