Ingredients
Scale
- 12 ounces Fettuccine pasta
- 1/2 medium head green cabbage, thinly sliced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta and setting it aside.
- Step 2: While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium heat. Add the thinly sliced cabbage and sauté for 8-10 minutes, stirring occasionally, until the cabbage is tender and slightly wilted. Remove the cabbage and set it aside.
- Step 3: Reduce the heat to low. Add the remaining 3 tablespoons of butter to the skillet along with the minced garlic. Sauté for 1 minute until fragrant, being careful not to let the garlic brown. Pour in the heavy cream and bring to a gentle simmer.
- Step 4: Reduce the heat to the lowest setting. Gradually whisk in the grated Parmesan cheese, stirring constantly until the sauce is smooth and thickened. Season generously with salt and black pepper. If the sauce is too thick, add a few tablespoons of the reserved pasta water until the desired consistency is reached.
- Step 5: Add the cooked fettuccine and the tender cabbage back into the skillet with the Alfredo sauce. Toss well to coat evenly. Serve immediately with extra grated Parmesan cheese on top.
Notes
- To prevent the garlic from browning and turning bitter, be sure to keep the heat on low when adding the remaining butter in Step 3, as the quick sauté is purely for fragrance.
- If you anticipate leftovers, store the pasta and sauce separately in the refrigerator, as the starch will absorb the cream and the sauce will tighten dramatically overnight.
- Reheat individual portions slowly on the stovetop over low heat, adding a splash of milk or reserved pasta water while stirring frequently to help the Parmesan re-emulsify into a smooth sauce.
- Cut through the richness of the Alfredo by serving this dish alongside a bright, acidic side salad dressed with a simple lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American