# Components:
→ Pasta and Vegetables
01 - 12 oz (340 g) fettuccine
02 - 14 oz (about 1/2 medium) green cabbage, finely shredded
03 - 2 tablespoons unsalted butter
04 - 2 garlic cloves, minced
→ Alfredo Sauce
05 - 1 cup (240 ml) heavy cream
06 - 1 cup (about 100 g) freshly grated Parmesan cheese
07 - 1/4 cup (60 g) 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 cheese, for serving
# Method:
01 - Bring a large pot of generously salted water to a rolling boil. Add fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
02 - While the pasta cooks, melt the butter in a large deep skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
03 - Add the shredded cabbage to the skillet and cook, stirring frequently, until it softens and begins to caramelize at the edges, about 6–8 minutes.
04 - Reduce the heat to low. Pour in the heavy cream and add the cream cheese, stirring continuously until the cream cheese melts and the mixture becomes smooth and homogenous.
05 - Stir in the grated Parmesan, salt, pepper and nutmeg. Simmer gently for 2–3 minutes, stirring, until the sauce thickens slightly and coats the back of a spoon.
06 - Add the drained fettuccine to the skillet and toss vigorously to coat the strands in the sauce. If the sauce is too thick, loosen it with the reserved pasta water a splash at a time until you reach the desired consistency.
07 - Taste and adjust seasoning with additional salt or pepper if needed. Divide among plates and finish with chopped parsley and extra grated Parmesan. Serve immediately.
