Ingredients:

  • 1 lb (450 g) Fettuccine pasta
  • 1 Tbsp (15 ml) Kosher salt (for boiling water)
  • 1 Tbsp (15 ml) Olive oil
  • 4 Tbsp (60 g) Unsalted butter
  • 4 large cloves Garlic, finely minced
  • 1 (15 oz / 425 g) can Cannellini beans (or Great Northern beans), well rinsed and drained
  • 1 cup (240 ml) Low-sodium vegetable stock (or chicken stock)
  • ½ cup (120 ml) Whole milk (or half-and-half)
  • Pinch of freshly grated Nutmeg
  • ½ tsp (2.5 ml) Black pepper, freshly ground
  • ¾ tsp (3.7 ml) Kosher salt (adjust to taste)
  • 1 cup (90 g) Freshly grated Parmesan cheese (Parmigiano Reggiano is strongly recommended)
  • ¾ cup (180 ml) Reserved pasta water (as needed for emulsification)
  • 2 Tbsp (30 ml) Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Before draining, reserve about 1 cup (240 ml) of the starchy pasta water. Drain the fettuccine and set it aside, lightly coated with a drizzle of olive oil to prevent clumping.
  2. In the medium skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté gently for 1–2 minutes until fragrant. Do not allow the garlic to brown. Remove the skillet from the heat immediately to stop the cooking process.
  3. Transfer the sautéed garlic, butter, and oil mixture into the blender jug. Add the rinsed/drained white beans, vegetable stock, milk, nutmeg, salt, and pepper. Blend on high speed for 1–2 minutes until the mixture is exceptionally smooth, silky, and absolutely free of any bean fragments. This smooth texture is key to the recipe’s success.
  4. Pour the blended white bean sauce back into the skillet. Bring to a gentle simmer over low-medium heat. Stir in half of the grated Parmesan cheese until melted and fully incorporated. Add the cooked fettuccine to the skillet. Toss thoroughly to coat the pasta in the sauce. Gradually ladle in the reserved pasta water, tablespoon by tablespoon, while tossing. Stop adding water once the sauce reaches your desired thickness.
  5. Remove the skillet from the heat. Stir in the remaining Parmesan cheese. Taste and adjust seasoning (salt, pepper, or another tiny pinch of nutmeg) if necessary. Serve immediately, garnished generously with fresh parsley.