Start by bringing a large pot of salted water to a rolling boil. Add the dried fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about one cup of the pasta water before draining; we’ll need it later.

In a large skillet, melt the unsalted butter over medium heat. Swirl the pan occasionally. Keep a close eye as the butter sizzles and the color deepens. We’re looking for a golden, toasty scent. When it reaches that lovely brown hue—around 5 minutes—add the sliced garlic. Cook for an additional minute, allowing the garlic to soften but not burn.

Slowly pour the heavy whipping cream into the skillet with the browned butter and garlic. Stir well, and let it simmer for about 2-3 minutes. Then, gradually mix in ¾ of the parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and freshly cracked black pepper to taste.

Add your cooked fettuccine to the skillet. Toss gently to ensure every strand is coated in that creamy goodness. If the sauce seems too thick, stir in some reserved pasta water—just a little at a time—until the desired consistency is achieved.

Finally, fold in the thawed peas and lemon zest. Toss everything well for another minute over low heat. The peas will warm through, maintaining their bright color.

Plate the fettuccine and finish with the remaining parmesan cheese and freshly chopped parsley. A turn of black pepper adds visual appeal and flavor. And there you have it—browned butter fettuccine alfredo, ready to impress!