Ingredients:

  • 1 lb (450g) Fettuccine pasta
  • 4 quarts (3.8L) Water
  • 2 tbsp (30g) Salt
  • 1 lb (450g) Langostino tails, thawed and patted dry
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • ½ tsp (3g) Cracked black pepper
  • 2 cups (480ml) Heavy cream
  • 1 ½ cups (150g) Freshly grated Parmesan cheese
  • ¼ tsp (1g) Ground nutmeg
  • Salt to taste

Instructions:

  1. Bring the salted water to a rolling boil. Add the fettuccine and cook for 1 minute less than the package directions for al dente. Reserve 1 cup (240ml) of pasta water before draining.
  2. Melt 3 tbsp (42g) of butter in a skillet over medium-high heat. Add the langostino tails and minced garlic, sautéing for 2–3 minutes until the seafood is opaque. Remove the langostinos with a slotted spoon and set aside.
  3. In the same skillet, pour in the heavy cream. Simmer over medium heat for 3–5 minutes, whisking occasionally, until the sauce reduces slightly and coats the back of a spoon. Stir in the nutmeg and black pepper.
  4. Turn the heat to low. Stir in the grated Parmesan cheese one handful at a time until melted and smooth. Fold in the cooked pasta and the seared langostinos. If the sauce is too thick, whisk in the reserved pasta water until the desired consistency is reached.