Ingredients
Method
- Base
- 12 oz penne or fettuccine pasta
- 1 tablespoon salt
- Creamy Filling / Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- Topping
- ¼ cup chopped parsley
- Extra Parmesan cheese
- Chili flakes (optional)
Notes
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat with a splash of milk to restore creaminess.
- Use freshly grated cheese for the best texture.
