Fettuccine Alfredo Recipe
Make Fettuccine Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Alfredo Sauce
Finish / Emulsify
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with 4 liters (about 4 quarts) of water and bring to a rolling boil over high heat. Add 1 tablespoon salt once boiling.
- 2
Cook fettuccine
Add 12 oz dried fettuccine and cook, stirring occasionally, until just shy of al dente (follow package time and subtract 1–2 minutes). Total time typically 8–10 minutes depending on brand.
- 3
Reserve pasta water and drain
Before draining, ladle out and set aside 1 cup of the starchy pasta water. Then drain the pasta in a colander and set aside. Do not rinse.
Alfredo Sauce
- 4
Mince garlic
Peel and mince 2 garlic cloves finely (or grate) so it releases flavor quickly into the sauce.
- 5
Melt butter and sweat garlic
In a large wide skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned.
- 6
Add cream and reduce slightly
Pour in 1 cup heavy cream and raise heat to medium. Warm until small bubbles appear around the edges, then reduce heat to low and simmer gently for 2–3 minutes to slightly thicken. Stir frequently to prevent scorching.
- 7
Season cream
Stir in 1 teaspoon freshly ground black pepper and 1/2 teaspoon fine sea salt. Taste carefully—the cheese will also add saltiness, so start conservative.
- 8
Add cheeses off heat
Remove the pan from the heat. Gradually add 1 1/2 cups freshly grated Parmigiano-Reggiano, stirring constantly to melt and incorporate. If using, add 1/4 cup grated Pecorino Romano for extra tang. Continue stirring until the sauce is smooth and creamy.
Finish / Emulsify
- 9
- 10
Adjust texture with pasta water
Add up to 1 cup reserved pasta water a little at a time, tossing or stirring vigorously after each addition, until the sauce loosens to a silky, glossy consistency that clings to the pasta. You may not need the full cup; use only as much as needed.
- 11
Finish and emulsify
If desired, drizzle 1 teaspoon extra virgin olive oil and toss to help the sauce emulsify. Keep heat very low to avoid breaking the sauce. Taste and adjust seasoning with more salt or pepper if necessary.
- 12