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Dairy
Easy
15 Minutes
Diets 
I originally made this recipe for a family event. I was told to bring a nine- by 13-inch pan of pasta, for which I used one and a half boxes of pasta. If you like your pasta very saucy, you can simply use one box of pasta for the same amount of sauce.
1 and 1/2 boxes Tuscanini Fettuccine (24 ounces total)
1 and 1/2 cups butter (3 sticks), divided
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 teaspoon Haddar Kosher Salt
1 pint heavy cream
1/4 cup milk
2 cups freshly grated Tuscanini Parmesan cheese
In a large pot of salted boiling water, cook pasta two minutes less than the time recommended on the package instructions. Mix frequently to prevent sticking. Strain and run under cold water to cool completely.
While the pasta is cooking, melt two tablespoons of butter in large saucepan. Add garlic and salt and sauté until fragrant, approximately two to three minutes.
Add remaining butter, heavy cream, and milk. Whisk until butter is melted and ingredients are fully combined.
Whisk in cheese and cook until smooth and silky.
Fold in pasta, stirring over medium heat until pasta is evenly coated and fully heated through.
Serve immediately.
Photography and Styling by Chomi Landman
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Taste was ok but was completely liquid. Needed to eat it like soup.
Hi if i want to add mushrooms to this recipe how would i do that? (I would need to sauté it probably but wouldn’t want to burn the garlic)
Saute the mushrooms in the butter. Once they are cooked as you like, then add the garlic and of course be careful not to let the garlic burn, and afterwards continue as the recipe instructs. I did this and it came out delicious.
I would just saute it with some salt and pepper and then add to the cream sauce once done.
pretty good, a standard creamy pasta. Lots of butter!! my husband’s comment was that it tastes like waffle bar 🙂
personally i prefer this too waffle bar as it wasn’t quite as rich.