Fettuccine Alfredo Recipe
Fettuccine noodles smothered in Alfredo sauce.
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Ingredients
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Pasta
Alfredo Sauce
Finish & Garnish
Method
Pasta
Bring water to boil
Fill a large pot with about 4 to 5 liters (16-20 cups) of water and bring to a rolling boil over high heat. Add 1 tablespoon kosher salt once it boils.
Cook fettuccine
Add 12 oz dried fettuccine and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta quickly and set aside. Do not rinse.
Alfredo Sauce
Melt butter and soften garlic
While the pasta cooks, heat a wide, deep skillet or sauté pan over medium-low heat. Add 6 tablespoons unsalted butter. When butter is melted and foaming, add 2 minced garlic cloves and cook gently for 30–60 seconds until fragrant but not browned.
Add cream and milk
Pour in 1 cup heavy cream and 1 cup whole milk, increase heat to medium, and bring to a gentle simmer, whisking to combine with the butter and garlic. Let simmer for 2–3 minutes until slightly thickened. Do not boil vigorously.
Incorporate cheese
Reduce heat to low. Gradually whisk in 1.5 cups freshly grated Parmigiano-Reggiano, a small handful at a time, stirring until fully melted and smooth before adding more. This prevents clumping and creates a silky sauce.
Season sauce
Season the sauce with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed.
Finish & Serve
Combine pasta and sauce
Add the drained, hot fettuccine directly to the skillet with the sauce. Toss gently with tongs or two forks to coat. If the sauce seems too thick or the pasta needs loosening, add reserved pasta cooking water 2–4 tablespoons at a time until desired consistency is reached (use up to 1 cup). The starch in the water will help the sauce cling to the noodles.
Finish with butter and cheese
For extra sheen and richness, stir in 1 tablespoon unsalted butter and up to 1/4 cup extra grated Parmigiano-Reggiano off heat. Toss until combined.
Garnish and serve
Transfer the fettuccine Alfredo to warmed plates or a shallow serving bowl. Sprinkle with 2 tablespoons chopped fresh parsley and additional freshly ground black pepper to taste. Serve immediately.