Prepared a meal tonight, and my partner kept going back for more! It was just the two of us.

Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a small bowl, mix together the salt, black pepper, thyme, and rosemary. Rub this mixture evenly over the pork fillets.

Heat olive oil in a large skillet over medium-high heat. Add the pork fillets and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and let them rest.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.

Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.

Slice the rested pork fillets and arrange them on top of the pasta.

Garnish with chopped parsley before serving.

For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. If you’re not a fan of pork, this dish works well with chicken breast or even shrimp. For a vegetarian option, consider adding sautéed mushrooms or roasted vegetables instead of meat. Feel free to experiment with different herbs like basil or oregano to suit your taste.