Ingredients
3 packages (7 or 8 ounces each) shirataki fettuccine, rinsed and drained
4 tablespoons butter
1 clove garlic, minced
3/4 cup heavy cream
3/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Pinch of ground red pepper
1 tablespoon minced fresh parsley (optional)
Preparation
Set a large pot of water over high heat. Cook the fettuccine according to package directions. Drain.
In the same pot over low heat, cook the butter and garlic for 2 minutes, or just until the garlic is fragrant. Add the cream, Parmesan, Pecorino Romano, salt, black pepper, and red pepper. Cook for 2 minutes, or until heated through. Add the fettuccine and toss to coat well.
Sprinkle with the parsley.
