# What You'll Need:
→ Pasta and Vegetables
01 - 12 oz fettuccine
02 - 14 oz green cabbage, finely shredded (about 1/2 medium)
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
→ Alfredo Sauce
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 cup cream cheese, softened
08 - 1/2 teaspoon 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 - Extra grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil, add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
02 - Warm a large, deep skillet over medium heat and melt the butter; add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown it.
03 - Add the shredded cabbage to the skillet and cook, stirring frequently, until softened and beginning to caramelize, approximately 6 to 8 minutes.
04 - Reduce the heat to low and pour in the heavy cream; add the cream cheese and stir continuously until the cream cheese melts and the mixture becomes smooth.
05 - Stir in the grated Parmesan, salt, black pepper and nutmeg; simmer gently for 2 to 3 minutes until the sauce thickens slightly and becomes glossy.
06 - Return the cooked fettuccine to the skillet and toss thoroughly to coat with the sauce; if the sauce is too thick, add reserved pasta water a splash at a time until the desired consistency is reached.
07 - Taste and adjust seasoning as needed, then serve immediately topped with chopped parsley and additional Parmesan.
