Easy, Cheesy, Creamy Pasta Recipe You’ll Crave Weekly

By Refika's Kitchen · 20 min

Ingredients

Instructions

1. Bring a pot of salted water to a boil, add the fettuccine and cook for 6 minutes, or follow the package time if using another pasta. Reserve some cooking water before draining.
2. While the pasta cooks, crush the garlic cloves with a pinch of salt using the flat side of a knife, leaving small irregular pieces rather than a fine mince.
3. Heat the olive oil in a pan over medium heat. Add the garlic and sauté gently until it changes colour and smells fragrant, then add the rosemary leaves, torn by hand rather than cut.
4. Pour in the 200 ml of 18% fat cream.
5. Add a splash of the reserved cooking water to loosen the sauce. Transfer the drained pasta into the pan and toss to coat. If the sauce is too thick, add more cooking water until it is silky.
6. Add the grated parmesan and the melting cheese, and stir until both melt and the sauce is creamy and rich.
7. Plate the pasta and top with extra parmesan, a pinch of black pepper and fresh thyme leaves. Serve immediately.

Summarized from Refika's Kitchen's video. Watch it for the details.

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