In the same skillet used for the meatballs, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the pan for added flavor.
Stir in the grated Parmesan cheese and simmer the sauce until slightly thickened, about 3-5 minutes.
Season with salt and pepper to taste.
5. Combine and Serve
Return the meatballs to the skillet and toss them gently in the sauce. Let them simmer for another 2-3 minutes to absorb the flavors.
Add the cooked fettuccine to the skillet, tossing to coat it evenly in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
Garnish with parsley, basil, and extra Parmesan cheese before serving.
Tips for Perfect Fettuccine and Meatballs
Choose Quality Pasta: Fresh fettuccine or high-quality dried pasta makes a big difference in texture and taste.
Don’t Skip the Browning: Browning the meatballs adds depth of flavor to both the meatballs and the sauce.
Season Well: Be generous with seasoning to bring out the best in every ingredient.
Customize the Sauce: Add a splash of white wine or chicken broth to the sauce for a subtle tang.
Save the Pasta Water: Reserved pasta water is starchy and can help bind the sauce to the pasta.
