# What You’ll Need:
→ Pasta and Vegetables
01 - 12 oz fettuccine
02 - about 14 oz green cabbage, finely shredded (approximately 4 cups)
03 - 2 tablespoons unsalted butter
04 - 2 garlic cloves, minced
→ Alfredo Sauce
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan
07 - 1/4 cup cream cheese, softened
08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - pinch freshly grated nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - additional grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of well-salted water to a rolling boil, add the fettuccine and cook until al dente according to package instructions; reserve 1/2 cup of the pasta cooking water, then drain.
02 - Warm a large, deep skillet over medium heat and melt the butter; add the minced garlic and sauté 20–30 seconds until fragrant but not browned.
03 - Add the shredded cabbage to the skillet and cook, stirring frequently, until tender and beginning to caramelize, about 6–8 minutes.
04 - Lower the heat to low, pour in the heavy cream and add the softened cream cheese; whisk or stir until the cream cheese melts and the emulsion becomes smooth.
05 - Stir in the grated Parmesan, salt, pepper and nutmeg; simmer gently 2–3 minutes until the sauce thickens slightly, adjusting seasoning to taste.
06 - Add the drained fettuccine to the skillet and toss to coat thoroughly; if the consistency is too thick, add the reserved pasta water a splash at a time until the texture is silky.
07 - Divide among warmed bowls, sprinkle with chopped parsley and extra Parmesan, and serve immediately.
