# Ingredients:
→ Pasta and Vegetables
01 - 12 oz fettuccine
02 - 14 oz (about 1/2 medium) green cabbage, finely shredded
03 - 2 tablespoons unsalted butter
04 - 2 cloves garlic, minced
→ Alfredo Sauce
05 - 1 cup heavy cream
06 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
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 of freshly grated nutmeg (optional)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Extra grated Parmesan, for serving
# Directions:
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 starchy pasta water, then drain the pasta and set aside.
02 - While the pasta cooks, heat a large deep skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until aromatic, taking care not to let it brown.
03 - Add the shredded cabbage to the skillet with the garlic and increase heat slightly if needed. Cook, stirring frequently, until the cabbage is softened and beginning to caramelize, about 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 and homogeneous.
05 - Stir in the grated Parmesan, salt, pepper, and nutmeg if using. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens slightly and the cheese is fully incorporated.
06 - Add the cooked fettuccine to the skillet and toss thoroughly to coat every strand with sauce. If the sauce is too thick, loosen it with the reserved pasta water, adding a splash at a time until the desired consistency is reached.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with chopped parsley and extra Parmesan.
