Fettuccini Alla Christini Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

Melt butter and infuse

In a large, wide skillet over medium-low heat, add 8 tablespoons unsalted butter. Peel and smash 1 clove garlic and add it to the butter. Warm gently for 1–2 minutes until fragrant but not browned to infuse flavor. Remove and discard the garlic clove (or mince and leave it in if you prefer a stronger garlic presence).

Add cream

Raise heat to medium and pour in 1 cup heavy cream. Bring just to a simmer, stirring, then reduce heat to low. Let the cream reduce slightly for 2–3 minutes, stirring occasionally so it doesn't scorch.

Finish sauce with cheese and seasoning

Lower the heat to the lowest setting. Off heat (or with heat very low), add 1.5 cups freshly grated Parmigiano-Reggiano a handful at a time, stirring constantly to melt and form an emulsion. If the sauce seems too thick, add 2–4 tablespoons of the reserved pasta water to loosen. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg (optional). Taste and adjust seasoning.

Toss pasta with sauce

Add the drained fettuccine to the skillet with the sauce (if your skillet is too small, return pasta to the pot and add sauce). Toss vigorously with tongs or two forks over low heat, adding reserved pasta water 1–2 tablespoons at a time as needed to reach a silky, clingy consistency that coats the pasta. Continue tossing for 1–2 minutes so the pasta absorbs the sauce.

Serve

Plate the pasta immediately. Sprinkle each serving with a little extra Parmigiano-Reggiano (about 1 tablespoon per serving) and chopped flat-leaf parsley (about 1 teaspoon per serving). Finish with an extra crack of freshly ground black pepper if desired.