Ingredients
Equipment
Method
- Cook the Pasta Al Dente – Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Add the fettuccine and cook according to package instructions until al dente, usually 9–11 minutes. Before draining, reserve 1/2 cup of starchy pasta water. Drain the pasta and set aside—do not rinse, as the surface starch helps the sauce adhere.
- Sauté Aromatics – In a large skillet over medium heat, warm 2 tablespoons of the reserved oil from the sun-dried tomato jar. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned. Stir in the sliced sun-dried tomatoes and sauté for 2–3 minutes to soften and release more flavor.
- Simmer the Cream Sauce – Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Let it reduce slightly for 3–4 minutes, stirring occasionally, until it coats the back of a spoon. Avoid boiling to prevent curdling.
- Add Cheese and Season – Gradually whisk in the grated Parmigiano-Reggiano, allowing each addition to melt fully before adding more. Season with black pepper and a pinch of salt—remember that both the cheese and tomatoes are salty. For extra richness, stir in 1 tablespoon of cold butter at the end.
- Combine Pasta and Sauce – Add the cooked pasta to the skillet and toss with tongs to coat evenly. If the sauce is too thick, gradually add reserved pasta water 1 tablespoon at a time until glossy and creamy. Continue tossing over low heat for 1–2 minutes to ensure even coating and flavor absorption.
- Finish and Serve – Remove from heat. Stir in chopped fresh basil or parsley. Taste and adjust seasoning if needed. Plate immediately, garnish with extra Parmesan, a crack of black pepper, and a drizzle of sun-dried tomato oil for a vibrant finish.
Nutrition
Calories: 480 | Carbohydrates: 56 | Protein: 14 | Fat: 23 | Fiber: 4 | Sugar: 8
Notes
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess. Do not freeze, as the dairy-based sauce may separate.
MAKE AHEAD: The sauce can be made up to 2 days in advance and refrigerated. Reheat gently and toss with freshly cooked pasta just before serving.
SUBSTITUTIONS: For a lighter version, use half-and-half instead of heavy cream (but avoid boiling). For gluten-free, use high-quality GF pasta. For vegetarian, ensure Parmesan is vegetarian-friendly.
PRO TIPS: Always use freshly grated Parmesan—pre-grated cheese contains anti-caking agents that prevent smooth melting. Reserve pasta water—it's essential for emulsifying the sauce. Taste as you go and layer seasoning for balanced flavor.
SERVING SUGGESTIONS: Serve with a crisp green salad like watermelon feta salad, grilled vegetables, or garlic bread for a complete meal.
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