Fettuccine Recipe

Boil water and cook pasta

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt. Add 8 oz dried fettuccine, stir to separate, and cook uncovered until al dente, about 8–10 minutes (check package for exact time). Reserve 1/2 cup pasta cooking water, then drain the pasta in a colander and set aside.

Make a simple béchamel-style sauce

In the same pot (or a medium skillet) melt 3 tablespoons unsalted butter over medium-low heat. Sprinkle in 1 teaspoon all-purpose flour and whisk continuously for 30–45 seconds to cook the raw flour taste but do not brown. Gradually whisk in 1 cup whole milk until smooth. Increase heat to medium and simmer gently, whisking, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Add cheese and seasonings

Reduce heat to low and whisk in 1 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon black pepper, and 1/8 teaspoon nutmeg (optional) until the cheese melts and the sauce is smooth. If the sauce becomes too thick, whisk in up to 1/4–1/2 cup of the reserved pasta cooking water a few tablespoons at a time until desired consistency is reached (should be creamy and coat the noodles). Taste and adjust seasoning if needed.

Combine pasta and sauce

Add the drained fettuccine to the sauce, tossing gently with tongs or two forks to fully coat the noodles. Cook together over low heat for 1 minute so the pasta absorbs some sauce and everything warms through. If the sauce seems dry, add a splash of the reserved pasta water.

Turn off the heat. Stir in 1 teaspoon finely chopped fresh parsley. Divide the fettuccine into kid-sized portions (this recipe makes about 2 kid portions or 1 generous adult portion). Sprinkle each portion with 1–2 tablespoons extra grated Parmesan. Serve warm, with any leftover sauce on the side if desired.