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Ingredients
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Pasta
Alfredo Sauce
Finish & Garnish
Method
Pasta
Boil water and cook pasta
Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried fettuccine and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 10–12 minutes).
Reserve cooking water and drain
Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain the fettuccine in a colander and set aside briefly; do not rinse.
Alfredo Sauce
Prepare aromatics
Peel and finely mince 2 garlic cloves. Grate 1.5 cups Parmigiano-Reggiano and set aside.
Make roux base
In a large sauté pan or shallow saucepan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.
Add flour
Sprinkle 1 tablespoon all-purpose flour over the butter and garlic, whisking constantly for 30–45 seconds to cook the raw flour taste and form a light roux.
Add milk and cream
Gradually whisk in 1 cup whole milk and 1 cup heavy cream. Increase heat to medium-high and bring just to a gentle simmer while whisking, about 2–3 minutes. Do not let it boil vigorously.
Thicken and season
Reduce heat to low and simmer, whisking occasionally, until the sauce thickens slightly, about 3–4 minutes. Stir in 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch (about 1/8 teaspoon) freshly grated nutmeg.
Incorporate cheese
Remove the pan from heat. Gradually whisk in 1.5 cups freshly grated Parmigiano-Reggiano, a small handful at a time, until melted and smooth. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta cooking water a little at a time to reach a silky consistency.
Finish & Serve
Combine pasta and sauce
Add the drained fettuccine directly into the sauce pan. Toss gently with tongs or two forks over low heat for 1–2 minutes so the pasta is fully coated and the sauce clings to the noodles. If necessary, add additional reserved pasta water, 1 tablespoon at a time, to loosen the sauce and achieve desired creaminess.
Adjust seasoning
Taste and adjust seasoning with a little more salt and freshly ground black pepper if needed.
Garnish and serve
Divide the sauced fettuccine among warmed plates. Sprinkle with 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmigiano-Reggiano. Serve immediately.