Alfredo (fettuccine) Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–11 minutes for dried pasta). Reserve 1 cup of pasta cooking water, then drain pasta and set aside. Keep pasta warm.

Prepare chicken

Pat 2 chicken breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. Slice breasts into 1/2-inch strips or bite-size pieces for quick cooking.

In a large wide skillet or sauté pan, heat 1 tbsp olive oil over medium-high heat. Add the sliced chicken in a single layer and cook 3–4 minutes per side (or until internal temperature reaches 74°C / 165°F) until golden and cooked through. Transfer chicken to a plate and tent with foil to keep warm.

In the same skillet over medium heat, add 4 oz diced pancetta. Cook, stirring occasionally, until fat renders and pancetta is crisp (about 5–6 minutes). Use a slotted spoon to transfer pancetta to a paper-towel-lined plate, leaving the rendered fat in the pan for flavor.

If needed, add 2 tbsp unsalted butter to the skillet with the pancetta fat and melt over medium heat. Add 8 oz sliced mushrooms and sauté 4–5 minutes until browned and their moisture mostly evaporates.

Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Add 2 cups broccoli florets to the pan along with 2–3 tablespoons of the reserved pasta water. Cover the skillet for 2–3 minutes to steam the broccoli until bright green and just tender (still slightly crisp). If you prefer softer broccoli, steam 4–5 minutes. Uncover.

Reduce heat to medium-low. Pour in 1 cup heavy cream and 1 cup whole milk into the skillet, stirring to combine with mushroom/broccoli and pancetta juices. Bring to a gentle simmer — do not boil rapidly — and let reduce lightly for 3–4 minutes.

Whisk in 1 cup freshly grated Parmesan cheese in small additions until melted and a smooth sauce forms. If the sauce seems too thick, add up to 1/2 cup reserved pasta water, 1–2 tablespoons at a time, until you reach desired consistency.

Season sauce with 1 tsp salt (adjust to taste), 1 tsp freshly ground black pepper, and a pinch of grated nutmeg (optional). Stir to combine.

Return the cooked chicken and the crisp pancetta to the skillet, stirring to coat in the sauce and heat through for 1–2 minutes.

Add the drained fettuccine to the skillet and toss gently with 1 tbsp butter, combining until pasta is evenly coated with Alfredo sauce. If needed, add more reserved pasta water, 1–2 tablespoons at a time, to loosen sauce and achieve a silky texture.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of the optional half lemon for brightness.

Sprinkle 2 tbsp chopped fresh parsley over the pasta and serve immediately. Optionally garnish with extra grated Parmesan and freshly ground black pepper.