Life is always better and tastier with butter and cream… Especially when they come from Canadian producers!
- Prep: 20 minutes
- ¾ of a 454 g package of fettucine
⅓ cup of cold Canadian salted butter
2 garlic cloves, finely chopped
¼ cup of dry white wine
473 ml 35% Canadian cooking cream
1 cup freshly grated Canadian Parmesan
¼ cup of cooking water (if needed)
Salt and pepper from the mill
Chopped fresh parsley, to taste
In a pot of salted boiling water, cook the pasta until al dente. Keep some cooking water, drain, then set aside.
While the pasta is cooking, in a saucepan over low heat, melt the Canadian butter. Add the garlic, then cook for 2 minutes.
Deglaze with the white wine, reduce for 1 minute, then add the cream and Canadian Parmesan cheese. Let the sauce reduce for about 5 minutes, stirring occasionally.
When the sauce is smooth, add freshly ground pepper and salt to taste.
Toss the pasta with the sauce, then add a little cooking water if needed.
Serve immediately, then garnish with chopped fresh parsley and a little more freshly ground pepper.