Fettuccine Recipe
Make Fettuccine 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
Sauce (Rich Parmesan Cream)
Finish & Garnish
Method
Pasta
- 1
Bring water to a rolling boil
Fill a large pot with about 4–5 quarts (4–5 liters) of water and bring to a rapid boil over high heat. Add 2 tablespoons kosher salt once boiling — the water should taste like the sea.
- 2
Cook the fettuccine
Add 12 oz dried fettuccine to the boiling water and cook, stirring occasionally, until al dente according to package instructions (usually 8–11 minutes). Stir gently to prevent sticking.
- 3
Reserve cooking water and drain
Before draining, scoop out and reserve 1 to 1 1/2 cups of the starchy pasta cooking water. Then drain the pasta in a colander and set aside while you finish the sauce. Do not rinse.
Sauce (Rich Parmesan Cream)
- 4
Melt butter and sweat garlic
In a large sauté pan or shallow saucepan over medium heat, add 4 tablespoons unsalted butter. When it melts and begins to foam, add the 2 minced garlic cloves. Cook, stirring, for 30–45 seconds until fragrant but not browned.
- 5
Add cream and milk
Pour in 1.5 cups heavy cream and 1/2 cup whole milk. Bring the mixture to a gentle simmer (small bubbles at the edges), then reduce heat to low. Simmer for 2–3 minutes to slightly thicken, stirring occasionally.
- 6
Incorporate Parmesan
Remove the pan from heat. Gradually whisk in 1.5 cups freshly grated Parmesan cheese, a handful at a time, until the sauce is smooth and creamy. If the sauce becomes too thick, whisk in up to 1 cup reserved pasta cooking water, a few tablespoons at a time, until you reach a silky consistency.
- 7
Season the sauce
Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed. Keep the sauce warm over the lowest heat, stirring occasionally; do not boil.
Finish & Assemble
- 8
Combine pasta and sauce
Add the drained hot fettuccine directly into the pan with the warm Parmesan cream. Toss with tongs or two forks to coat the noodles evenly. If the sauce seems too thick or clings without coating smoothly, add reserved pasta water a few tablespoons at a time until the sauce lightly coats the pasta.
- 9
Adjust texture and flavor
Stir in 1 teaspoon extra-virgin olive oil to add gloss and silkiness. Taste and adjust salt and pepper if necessary. If you prefer a looser sauce, add more reserved cooking water until desired consistency is reached.
- 10
Serve
Divide the fettuccine among 4 warmed plates or bowls. Sprinkle each portion with chopped parsley and additional grated Parmesan (about 1 tablespoon per serving or 1/4 cup total). Serve immediately so the sauce remains creamy.