1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Sauté the Onion:
In a large pan over medium heat, add the olive oil. Once hot, add the diced onion and season with salt and black pepper. Sauté for about 3-4 minutes until the onion turns translucent.
3. Add the Aromatics:
Stir in the minced garlic, cayenne pepper, paprika, dried thyme, and dried oregano. Cook for about 30 seconds until the spices are fragrant.
4. Build the Sauce:
Pour in the chicken or vegetable stock and bring to a simmer. Let the stock reduce by half, about 2-3 minutes. (NOTE: The stock should reduce to a few tablespoons of liquid).
5. Add the Cream and Cheese:
Lower the heat to medium-low and stir in the heavy cream. Add the grated Parmesan cheese and stir until it melts into the sauce, creating a thick and creamy consistency.
6. Finish the Sauce:
Stir in the lemon juice and chopped parsley. Taste the sauce and adjust the seasoning with additional salt, black pepper, or cayenne, if needed.
7. Combine:
Turn off the heat and stir in the butter until melted. Add the cooked fettuccine to the pan and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
8. Serve:
Garnish with additional parsley and grated parmesan, if desired.
Enjoy!
