Alfredo's "all Meat Combo" Recipe

Render and brown meats

Heat a large heavy skillet over medium-high heat and add 1 tablespoon olive oil. Add the crumbled Italian sausage and break up with a spatula. Cook 3–4 minutes until beginning to brown. Add the ground beef and continue to brown, 4–5 minutes, stirring and breaking up so both meats cook evenly. Push meats to one side.

Cook pancetta/bacon

Add the diced pancetta or bacon to the empty side of the skillet and cook 3–4 minutes until crisp and fat has rendered. Stir together with the sausage/ground beef.

Finish cured meats

Add the chopped ham and pepperoni to the skillet and cook 1–2 minutes just to warm through and develop a little color. Season lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer the cooked meats to a bowl and set aside, leaving the drippings in the skillet for extra flavor.

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add the fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Start the sauce base

In a large heavy saucepan or wide skillet (large enough to combine pasta and sauce), melt 4 tablespoons butter over medium heat. Add the minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Thicken slightly

Sprinkle 1 teaspoon flour over the butter-garlic and stir for 30 seconds to cook the raw flour taste and help the sauce thicken slightly.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup heavy cream. Bring the mixture to a gentle simmer over medium-low heat, whisking to make it smooth. Simmer 3–4 minutes until the sauce begins to thicken slightly.

Incorporate cheeses and seasonings

Reduce heat to low. Whisk in 2 tablespoons softened cream cheese until smooth, then add 1.5 cups freshly grated Parmesan cheese a little at a time, whisking until fully melted and the sauce is silky. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon freshly grated nutmeg (optional). Taste and adjust salt/pepper.

Adjust consistency

If the sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water, 1 tablespoon at a time, until you reach a clingy but pourable consistency that will coat the pasta.

Combine pasta, sauce and meats

Add the drained pasta to the pan with the Alfredo sauce and gently toss to coat. Add the reserved cooked meat mixture and use tongs to fold everything together over low heat for 1–2 minutes just to rewarm the meats and marry flavors. If needed, add a splash of reserved pasta water to loosen the sauce so it evenly coats the noodles.

Plate and garnish

Divide the pasta among 4 warmed plates (serves 4). Sprinkle each serving with extra grated Parmesan (about 1/2 tablespoon per plate) and scatter chopped parsley on top. Serve immediately.