Total Time
Prep 10 mins
Cook 30 mins

This is from the Frugal Gourmet cookbook. I've always counted on this recipe for a simple, yet fantastic, side pasta dish.

Ingredients Nutrition


  1. Thinly slice the garlic and saute in the olive oil until not quite browned.
  2. Add the cream, tiny bit of salt, and ample pepper.
  3. Simmer for a moment to reduce the cream.
  4. Toss the cream with the hot pasta, just removed from the water.
  5. Add lots of cheese and a parsley garnish.


Most Helpful

My family gobbled this up in no time,,, I guess you could say they loved it! It was a great side dish with Baked Parmesan Chicken... It will go well with many meat, poultry, and fish dishes I make, and we look forward to having it again soon!

Only The Best Recipez August 11, 2011

Yum! We choose to use fresh fettuccine and parmesan cheese, I also used a little extra cream but left it simmering a little longer. I think the key on making the flavour enhance to use ample freshly cracked black pepper. My husband thought it was great with a drizzle of truffle oil. My daughter loved it just as it is and I added a pinch of chilli flakes, just because I love a little kick. Served with organic broad beans and asparagus. We all enjoyed this recipe very much, thank you for posting mersaydees.

Chef floWer November 10, 2010

I prepared this as a main dish, and found it to be lacking in enough flavor to carry a meal. However, it would be a fantastic side dish for Chicken Marsala, Chicken Piccata or Saltimbocca. I am going to store it for future use as a side and give it a second try later.

Cook4_6 September 01, 2010

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