Servings: 4 | Prep Time: 10 mins | Cook Time: 15 mins
Ingredients
- 350g (12 oz) fettuccine pasta
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 300ml (1¼ cups) double cream (heavy cream)
- 80g (3 oz) Parmesan cheese, grated
- 150g (5 oz) shredded biltong
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions. Reserve ½ cup pasta water.
- In a large pan, melt butter and sauté garlic for 1 min.
- Pour in cream, bring to a gentle simmer, and stir in Parmesan until melted.
- Add biltong and cooked pasta, tossing to coat. Add a splash of pasta water if too thick.
- Season to taste and garnish with parsley.
Tip: For a carbonara twist, replace cream with beaten eggs and cook gently off heat.
Variation: Add sautéed mushrooms for earthy flavor.
