Ingredients
Scale
- 8 oz Fettuccine or wide egg noodles
- 1/2 medium head of Green Cabbage, thinly shredded (about 4–5 cups)
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup freshly grated Parmesan Cheese
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg (optional)
- Fresh Parsley for garnish
- Salt to taste
Instructions
- Start by bringing a large pot of salted water to a boil. While waiting for the water, shred your cabbage into thin ribbons that resemble the width of your noodles. This helps the cabbage blend seamlessly with the pasta. Once the water boils, add the fettuccine and cook according to the package instructions, but aim for “al dente.” About 3 minutes before the pasta is finished, toss the shredded cabbage directly into the boiling water with the noodles. This parboils the cabbage so it is tender but still retains a slight bite.
- While the pasta and cabbage finish cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown. Pour in the heavy cream and bring it to a gentle simmer. Lower the heat and whisk in the grated Parmesan cheese, black pepper, and nutmeg. Stir constantly until the cheese melts and the sauce thickens into a velvety consistency.
- Drain the pasta and cabbage together, reserving about half a cup of the starchy pasta water. Toss the noodles and cabbage into the skillet with the Alfredo sauce. Use tongs to coat everything thoroughly. If the sauce feels too thick, splash in a little of the reserved pasta water to loosen it up. Taste and add salt if necessary. Divide the mixture into bowls, garnish with fresh parsley and extra Parmesan, and serve immediately while steaming hot.
- Cook Time: 25 minutes