Fettuccini Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fettuccine and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Start the base

In a large skillet or saucepan over medium heat, melt 6 tablespoons butter. Add the 2 minced garlic cloves and sauté until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Add flour

Sprinkle 1 teaspoon flour over the butter and garlic and stir continuously for 30 seconds to 1 minute to cook out the raw flour taste. This creates a very light roux to help the sauce thicken gently.

Add liquids

Slowly whisk in 1 cup whole milk and 1 cup heavy cream. Increase heat slightly and bring the mixture to a gentle simmer, whisking so it is smooth. Simmer for 3–4 minutes until the sauce begins to thicken slightly.

Finish with cheese and seasoning

Reduce heat to low. Gradually stir in 1 1/2 cups grated Parmesan cheese a handful at a time, stirring until melted and smooth after each addition. Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning.

Adjust consistency

If the sauce is too thick, add reserved pasta cooking water 1–2 tablespoons at a time until it reaches a silky, coat-the-pasta consistency. Keep sauce warm on the lowest heat setting but do not let it boil.

Add the drained fettuccine to the skillet with the sauce. Add 1 tablespoon butter and gently toss (using tongs) for 1–2 minutes so the noodles are evenly coated and the butter melts into the sauce. If needed, add more reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Stir in 2 tablespoons chopped parsley.

Prepare bread

Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise (or into 1-inch slices for individual pieces). In a small bowl, combine 4 tablespoons softened butter, 2 minced garlic cloves, 1 teaspoon olive oil, and 1/4 teaspoon salt until smooth.

Assemble and bake

Spread the garlic butter evenly over the cut sides of the bread. Place the bread on a baking sheet, buttered-side up, and bake for 8–10 minutes until the edges are golden and butter has melted. For a crisp top, switch to broil for 1–2 minutes watching closely to avoid burning.

Finish

Remove from oven, sprinkle with 1 tablespoon chopped parsley, slice (if not already sliced) and keep warm until serving.

Portion fettuccine alfredo onto warm plates or a family-style bowl. Garnish with additional grated Parmesan and a light dusting of black pepper if desired. Serve immediately with garlic toast on the side.