Name: Amici's Pizzeria & Italians Fettuccine Alfredo Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 12 oz fettuccine (dry); 1 tbsp salt (for pasta water); 4 cups water; 6 tbsp unsalted butter; 2 cloves garlic cloves, minced; 1.5 cups heavy cream; 1 cups freshly grated Parmesan cheese; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.125 tsp nutmeg (optional); 2 tbsp fresh parsley, chopped (for garnish); 2 slices French or Italian bread slices; 2 tbsp unsalted butter, softened; 1 clove garlic, minced; 1 tsp parsley, finely chopped; 0.125 tsp salt; 2 pieces Italian sausage links (cooked) - use 2 for meat option; 2 pieces meatballs (cooked, ~2 oz each) - use 2 for meat option

Method

Pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 12 oz fettuccine and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Alfredo sauce

Start the sauce

In a large skillet or shallow saucepan over medium heat, melt 6 tablespoons butter until foaming but not browned.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid browning.

Lower heat to medium-low and stir in 1 1/2 cups heavy cream. Warm the cream for 2–3 minutes until it begins to steam and small bubbles form around the edge — do not boil.

Stir in 1 cup freshly grated Parmesan cheese a little at a time, whisking or stirring constantly until the cheese melts and the sauce is smooth.

Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon nutmeg (optional). Taste and adjust seasoning as needed.

If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency for coating the pasta (up to 1/2 cup). Keep sauce warm over the lowest heat — do not boil.

Add the drained fettuccine to the sauce and toss gently with tongs or two forks until pasta is fully coated, 1–2 minutes. If needed, add a splash more pasta water to loosen the sauce so it clings evenly.

Stir in 2 tablespoons chopped fresh parsley, then remove from heat.

Garlic bread

Preheat broiler (or oven to 425°F / 220°C if broiler not available).

Mix 2 tablespoons softened butter with 1 minced garlic clove, 1 teaspoon chopped parsley, and 1/8 teaspoon salt until combined.

Spread butter mixture evenly on both bread slices. Place on a baking sheet and broil 1–2 inches from the heat for 1–2 minutes per side until golden and crisp. If using oven, bake 6–8 minutes until golden.

Optional meats

If serving with sausage: heat 2 pre-cooked Italian sausage links in a skillet over medium heat for 4–6 minutes, turning occasionally, until heated through and browned. Slice on the diagonal and serve alongside or on top of the pasta.

If serving with meatballs: heat 2 cooked meatballs in a skillet with a splash of water or marinara for 3–5 minutes until warmed through. Halve or leave whole and serve with the pasta.

If you want one of each: heat 1 sausage and 1 meatball as above and serve together with the pasta.

If no meat: omit this section.

To serve

Plate a portion of fettuccine Alfredo. Place one slice of garlic bread at the side (two slices per order). Arrange sausage/meatball choices on top or to the side as requested.

Garnish with extra grated Parmesan and a sprinkle of chopped parsley. Serve immediately.