Fettuccine Alfredo Recipe
Make Fettuccine Alfredo Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Finishing
Method
Pasta
Boil water and cook pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz dried fettuccine and cook according to package instructions until just shy of al dente (about 1–2 minutes less than package time). Stir occasionally to prevent sticking.
Reserve pasta water and drain
Before draining, ladle out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside briefly while you make the sauce.
Sauce
Melt butter and gently cook garlic
In a large (12-inch) skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned. Lower heat if garlic begins to brown.
Add cream and reduce slightly
Pour in 1 cup heavy cream and increase heat to medium-low. Bring just to a gentle simmer, stirring, then reduce heat to low and let simmer for 2–3 minutes to thicken slightly. Do not boil vigorously.
Incorporate cheeses off heat
Remove the pan from the heat. Gradually whisk in 1.5 cups freshly grated Parmesan and 1/4 cup freshly grated Pecorino Romano (if using) a handful at a time, whisking until smooth and creamy. This prevents cheese from clumping or becoming grainy.
Season the sauce
Stir in 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning carefully—the cheese is salty, so add more salt sparingly.
Finishing
Combine pasta and sauce
Return the drained fettuccine to the large skillet with the sauce (if your pan is large enough) or transfer the sauce into the pasta pot. Over low heat, toss the pasta with the sauce using tongs or two forks so every strand is coated.
Adjust texture with pasta water
If the sauce seems too thick or clings without coating evenly, add reserved pasta cooking water a few tablespoons at a time (up to the reserved 1 cup) while tossing, until the sauce reaches a silky, clingy consistency that coats the pasta.
Finish and serve
Stir in 2 tablespoons chopped fresh parsley for freshness. Plate the fettuccine Alfredo immediately and sprinkle with 1/4 cup extra grated Parmesan and a crack of freshly ground black pepper. Serve hot.