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Boil fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
4. Make the Alfredo Sauce:
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and the sauce is smooth.
Season with salt and pepper. Toss in the cooked fettuccine, using reserved pasta water as needed to loosen the sauce.
5. Prepare the Hot Honey Mustard Pesto Drizzle:
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