Ingredients:

  • 1 lb dried fettuccine
  • 2 tbsp sea salt
  • 0.5 cup unsalted butter
  • 2 cloves garlic, finely minced
  • 1.5 cups heavy whipping cream
  • 2 oz full-fat cream cheese, cubed and softened
  • 1 cup freshly grated Parmesan cheese
  • 0.5 cup freshly grated Romano cheese
  • 0.25 tsp salt
  • 0.25 tsp ground black pepper

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tablespoons of sea salt. Cook the fettuccine for 10-12 minutes to achieve a true al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. In a large deep skillet, melt the unsalted butter over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
  3. Whisk in the heavy whipping cream and cubed cream cheese. Continue whisking over medium-low heat until the cream cheese is fully incorporated and the mixture reaches a gentle simmer for about 5 minutes until the sauce slightly thickens.
  4. Remove the skillet from the heat. Gradually whisk in the grated Parmesan and Romano cheeses until the sauce is smooth and glossy. The residual heat will melt the cheese.
  5. Add the cooked fettuccine to the skillet. Toss thoroughly to coat, adding small splashes of the reserved pasta water if the sauce becomes too thick. Season with salt and black pepper to taste and serve immediately.