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
Finish & Garnish
Method
Pasta
- 1
Boil water and cook pasta
Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook, stirring occasionally, until very al dente — about 8–10 minutes or 1–2 minutes less than the package instructions. Stir occasionally to prevent sticking.
- 2
Before draining, ladle out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside; do not rinse.
Alfredo Sauce
- 3
Melt butter and sweat garlic
While the pasta cooks, heat a wide, deep skillet over medium-low heat. Add 6 tablespoons unsalted butter. When the butter has melted and begins to foam, add the 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned.
- 4
Add cream and reduce
Pour in 1 cup heavy cream and bring to a very gentle simmer (avoid boiling) over medium-low heat. Let simmer 2–3 minutes to warm through and slightly thicken, stirring occasionally.
- 5
Finish with cheese and seasoning
Lower heat to the lowest setting. Gradually stir in 1.5 cups freshly grated Parmigiano-Reggiano a handful at a time, stirring constantly to melt and create a smooth emulsion. Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg if using. If the sauce feels too thick or pasty, add reserved pasta water 1–2 tablespoons at a time until the sauce reaches a glossy, coat-the-back-of-a-spoon consistency (use up to 1/2 cup).
Finish & Serve
- 6
Combine pasta and sauce
Add the drained fettuccine directly to the skillet with the sauce. Toss and gently fold with tongs or two forks for 1–2 minutes over very low heat so the pasta is thoroughly coated and the sauce clings. If needed, add more reserved pasta water, 1 tablespoon at a time, to loosen the sauce and achieve a silky texture.
- 7
Adjust and enrich
If desired, stir in 1 tablespoon extra unsalted butter for added shine and silkiness. Taste and adjust seasoning with additional salt and pepper as needed.
- 8
Plate and garnish
Divide among 4 warm plates (servings). Sprinkle each portion with 1 tablespoon finely chopped fresh parsley and additional grated Parmigiano-Reggiano (about 1 tablespoon per plate or as desired). Serve immediately.
