Fettuccine and shredded cabbage in a silky Parmesan-cream sauce, finished with garlic, nutmeg, and parsley.
# Components:
→ Pasta and Vegetables
01 - 350 g (12 oz) fettuccine
02 - 400 g (about 1/2 medium) green cabbage, finely shredded
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
→ Alfredo Sauce
05 - 250 ml (1 cup) heavy cream
06 - 100 g (1 cup) freshly grated Parmesan cheese
07 - 60 g (1/4 cup) cream cheese, softened
08 - 1/2 teaspoon salt (or to taste)
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of freshly grated nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra Parmesan cheese, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
03 - Add the shredded cabbage and cook, stirring often, until softened and just starting to caramelize, about 6–8 minutes.
04 - Reduce heat to low. Add the heavy cream and cream cheese, stirring until the cream cheese melts and the sauce becomes smooth.
05 - Stir in the Parmesan cheese, salt, pepper, and nutmeg. Simmer gently for 2–3 minutes until slightly thickened.
06 - Add the cooked fettuccine to the skillet and toss to coat in the sauce. If needed, add reserved pasta water a splash at a time until the sauce reaches your desired consistency.
07 - Taste and adjust seasoning. Serve immediately, garnished with parsley and extra Parmesan.
