INSTRUCTIONS

1. Bring a large pot of well-salted water to a boil. Cook fettuccine until al dente. Reserve ½ cup of pasta water before draining.
2. Melt butter in a wide pan over medium heat. Add garlic and cook for about 1 minute, until fragrant.
3. Pour in the cream and stir gently, letting it warm and thicken slightly, about 3 to 4 minutes. Keep the heat low — you don't want it to boil.
4. Stir in the hot sauce, then reduce heat to low. Gradually add the Parmesan, stirring continuously until the sauce is smooth. Add a splash of reserved pasta water if it needs loosening.
5. Add the fettuccine directly to the pan and toss until every strand is coated. Season with salt and pepper.
6. Serve immediately with extra Parmesan, a sprinkle of fresh parsley, and more Casa Picosa on the side.