1 pound of Fettuccine, Cooked & Drained

1 cup reserved pasta water

4 tablespoons butter

2 to 3 cloves garlic, minced

1 tablespoon dried parsley (TBSP Fresh)

1 teaspoon dried basil (1 TBSP fresh)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 cup heavy cream

1/2 cup Parmesan cheese


Step by Step Instructions


Drain pasta reserving 1 cup of the cooking water for the dish.  Set aside.


Return pot to the burner and melt butter.


Add minced garlic and sautee until you can smell it then add remaining dried herbs and spices.  Allow to sautee for a minute or two until you can smell their aroma.


Add pasta water and stir well.


Add in the pasta and toss well to coat.


Pour in cream and using tongs, turn pasta to coat.


Add cheese and toss again with tongs.   You should have a light, creamy sauce that coats the noodles.


Serve and enjoy!


Herb & Butter Fettuccine

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