Fettuccine Alfredo Recipe

Bring water to a boil

Fill a large pot with about 4-5 quarts (liters) of water and bring to a rolling boil over high heat. Add 1 tablespoon salt to the boiling water.

Cook fettuccine

Add 12 oz dried fettuccine to the boiling salted water and cook until just shy of al dente according to package directions (usually 9–11 minutes). Stir occasionally to prevent sticking.

Reserve pasta water

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta well and set aside in the colander while you finish the sauce.

Prep garlic and cheese

Peel and finely mince 2 cloves garlic. Finely grate 1.5 cups of Parmesan and have it ready on the counter. Freshly grated cheese melts more smoothly than pre-grated.

Melt butter and gently cook garlic

In a large, heavy-bottomed skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–60 seconds until fragrant but not browned (browning will make it bitter).

Add cream and milk

Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat slightly to bring the mixture to a gentle simmer (small bubbles at the edge) while stirring. Simmer gently for 2–3 minutes to warm through and slightly reduce; do not boil vigorously.

Incorporate cheese

Lower the heat to low. Gradually whisk in the 1.5 cups freshly grated Parmesan, a handful at a time, until it melts into a smooth sauce. If the sauce seems too thick, whisk in up to 1/2 to 1 cup of the reserved pasta water a few tablespoons at a time to loosen and create a silky texture.

Season the sauce

Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and an optional pinch (1/8 tsp) of freshly grated nutmeg. Taste and adjust seasoning; remember Parmesan is salty, so adjust salt carefully.

Combine pasta and sauce

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently with tongs or two forks to coat the pasta evenly. If needed, add reserved pasta water 1–2 tablespoons at a time to reach a smooth, clingy sauce that coats the noodles (use up to the reserved 1 cup as necessary).

Finish with butter and rest

If desired, stir in 1 tablespoon unsalted butter for shine and richness. Allow the pasta and sauce to rest in the warm pan for 1 minute so the sauce adheres to the noodles.

Plate and garnish

Divide the fettuccine Alfredo among 4 warmed plates or bowls. Sprinkle each serving with extra grated Parmesan (about 1 tablespoon per serving) and 1/2 tablespoon chopped fresh parsley. Add extra cracked black pepper to taste and serve immediately.