Ingredients
- 12 oz fettuccine
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cups thinly sliced green cabbage (about ½ small head)
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1½ cups freshly grated parmesan cheese, plus more for serving
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
- 2 tbsp chopped fresh parsley
Instructions
- Boil the pasta. Cook the fettuccine in well-salted boiling water until just al dente. Reserve 1 cup of the starchy pasta water, then drain.
- Soften the cabbage. Meanwhile, heat the butter and olive oil in a large deep skillet over medium-high heat. Add the cabbage and salt; cook 5–6 minutes, stirring occasionally, until tender with golden edges.
- Add the garlic. Stir in the garlic and cook 30 seconds until fragrant — don't let it brown.
- Make it creamy. Pour in the heavy cream and simmer 2 minutes until slightly thickened.
- Melt the cheese. Reduce the heat to low. Whisk in the parmesan, black pepper, and nutmeg until the sauce is smooth and silky.
- Toss it together. Add the drained fettuccine and toss to coat, loosening the sauce with splashes of reserved pasta water as needed.
- Serve. Plate immediately topped with extra parmesan and fresh parsley.
💡 Alfredo tips
Grate your own parmesan — pre-shredded cheese is coated to prevent clumping and melts grainy. The cabbage cuts the richness of the cream, so don't skimp on it. Add shredded rotisserie chicken or shrimp for extra protein. Leftovers keep 3 days in the fridge; loosen with a splash of cream when reheating.
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