This classic white skillet builder coats every strand of pasta in a thick, uniform blanket of dairy and sharp, aged cheese. Gentle heat allows the pungent bulbs to soften into the fat, mellowing their sharpness into a smooth, deeply savory baseline. It provides an immediate, back-to-basics satisfaction that elevates any simple weeknight carbohydrate.
Melt 1.5 Tbsp of butter in a heavy-bottomed pan over medium-low
heat. Add 2 tsp of minced garlic. Sweat for 1 to 2 minutes until translucent. Do not let it
color or brown.
Add cream, half & half, salt and pepper. Bring to a bare simmer. Lower heat to a bare simmer (bubbles barely showing and reduce gently for 20 minutes (about 10%), stirring frequently, until the mixture coats the back of a spoon.
Pull the pan completely off the heat source. Whisk in 0.75 cups of finely grated Parmesan cheese in small increments until completely melted and smooth.
Use immediately over cooked pasta. If you want to refrigerate, pour the hot sauce immediately into a shallow metal container. Place the container directly into a prepared ice water bath. Stir continuously for 3 minutes until the temperature drops below 40°F (4°C) before sealing and refrigerating.
Put the sauce (one 4 oz ladle per 1/4 lb of pasta) in a pan and toss with cooked fettuccine pasta. If from reheat, heat slowly over low setting so cheese doesn't burn
Garnish with Parmigiano Reggiano to your liking and serve immediately
**It's best to use a heavier gauge pan to avoid scalding the cream
**Makes enough sauce for 1# of pasta cooked