Pasta Alfredo Recipe

Boil and cook fettuccine

Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook uncovered, stirring occasionally, until al dente (usually 10–12 minutes or according to package instructions). Reserve 1 cup of the pasta cooking water, then drain the pasta and return to the pot off the heat. Stir in 1 tablespoon butter to prevent sticking and keep warm.

Sauté garlic

While the pasta cooks, heat a large wide skillet over medium heat. Add 4 tablespoons unsalted butter and let it melt. Add 2 minced garlic cloves and sauté for 30–45 seconds until fragrant but not browned.

Add cream and milk

Pour in 1 cup heavy cream and 1 cup whole milk. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Let simmer for 3–4 minutes to slightly thicken; do not boil vigorously.

Finish sauce with cheese

Lower heat to low. Gradually whisk in 1.5 cups grated Parmigiano-Reggiano and 0.5 cup grated Pecorino Romano (if using), a handful at a time, whisking until fully melted and smooth. If the sauce seems too thick, add up to 1/2 cup reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached. Season with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg (optional). Taste and adjust seasoning.

Combine pasta and sauce

Add the drained fettuccine to the skillet with the sauce (or pour the sauce over the pasta in the pot). Toss gently with tongs or two forks to thoroughly coat the pasta, adding reserved pasta water as needed to loosen the sauce so it clings smoothly to the noodles (use up to the reserved 1 cup, typically 2–4 tablespoons). Warm together over very low heat for 1 minute; do not boil.

Transfer the coated fettuccine to warmed plates or a serving bowl. Sprinkle with 2 tablespoons chopped fresh parsley and 2 tablespoons extra grated Parmesan. Serve immediately.

Prepare breadsticks

If breadsticks are frozen, heat according to package directions. For ready-to-eat breadsticks, preheat oven to 350°F (175°C). Place 2 breadsticks on a baking sheet. Brush each with 1 tablespoon melted butter (divide as needed) and sprinkle with 1/4 teaspoon garlic powder and 1/4 teaspoon dried parsley.

Warm and serve

Warm breadsticks in the oven for 5–8 minutes until heated through and slightly golden at edges. Serve alongside the pasta Alfredo.