Ingredients:
- 1 package (8 oz) Al Dente Pasta Company Carb Nada Roasted Garlic Fettuccine
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced (even though the pasta has garlic, a little fresh garlic boosts the flavor!)
- 1/4 cup reserved pasta water
- Juice of 1/2 lemon (about 1-2 tablespoons), plus more to taste
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the Al Dente Pasta Company Carb Nada Roasted Garlic Fettuccine and cook according to package directions, typically 3-5 minutes, or until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water.
- Prepare the Sauce Base: While the pasta is cooking, in a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine and Finish: Drain the cooked fettuccine and immediately add it to the skillet with the butter and garlic mixture.
- Pour in about 1/4 cup of the reserved pasta water, the lemon juice, and stir well to combine. The pasta water will help create a light, emulsified sauce.
- Add the grated Parmesan cheese and chopped parsley. Toss everything together until the pasta is well coated and the cheese has melted into a creamy sauce. If the sauce seems too thick, add a little more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Season and Serve: Taste and season with salt and freshly ground black pepper as needed.
- Transfer the pasta to serving bowls. Garnish with additional fresh Parmesan cheese and chopped parsley. Serve immediately.
