Fettuccine Alfredo Recipe
Make Fettuccine Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Alfredo Sauce
Finishing (optional)
Method
Pasta
- 1
Bring water to a boil
Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt once boiling; the water should taste like the sea.
- 2
Cook fettuccine
Add 12 ounces fettuccine and cook according to package directions until just al dente (usually 8–10 minutes for dry; 2–3 minutes for fresh). Reserve 1 to 1 1/4 cups of the pasta cooking water before draining.
- 3
Drain pasta
Drain the pasta quickly in a colander and set aside. Do not rinse; keep hot so it incorporates into the sauce.
Alfredo Sauce
- 4
Melt butter and lightly cook garlic
In a large wide sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add 1 clove minced garlic and cook gently for 30–45 seconds until fragrant but not browned (avoid high heat to prevent bitterness).
- 5
Add cream and milk
Pour in 1 cup heavy cream and 1 cup whole milk and increase heat slightly to bring the mixture to a gentle simmer (do not boil vigorously). Stir frequently.
- 6
Reduce slightly
Allow the cream mixture to simmer gently for 3–4 minutes to slightly thicken, stirring so it doesn’t scorch on the bottom. If it becomes too thick, thin with a few tablespoons of reserved pasta water.
- 7
Incorporate cheese
Reduce heat to low. Off the direct heat (or with the pan on the lowest setting), gradually add 1 1/2 cups freshly grated Parmigiano-Reggiano, stirring constantly to melt and create a smooth emulsion. Add 1/4 cup grated Pecorino Romano if using, continuing to stir until sauce is silky. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached (the sauce should coat the back of a spoon).
- 8
Season
Stir in 1/2 teaspoon freshly ground black pepper, a pinch of freshly grated nutmeg if using, and salt to taste. Taste carefully — the cheeses are salty, so add little or no extra salt.
Finish & Serve
- 9
Combine pasta and sauce
Add the hot drained fettuccine to the sauce pan. Toss and stir vigorously for 1–2 minutes so the pasta is fully coated and the sauce emulsifies with the starches. If needed, add reserved pasta water 1–2 tablespoons at a time to loosen the sauce and help it cling to the noodles.
- 10
Plate
Divide into 4 portions (servings). Sprinkle each portion with 1 tablespoon chopped fresh parsley and a little extra grated Parmigiano-Reggiano. Add a small bit of lemon zest if using for brightness.
- 11
Serve immediately
Serve the Fettuccine Alfredo hot. Leftovers can be reheated gently over low heat with a splash of milk or cream to restore creaminess.