Fettuccine Alfredo Recipe

Bring 4 liters (about 1 gallon) of water to a vigorous boil in a large pot. Add 1 tablespoon kosher salt to the water.

Add 12 oz dried fettuccine and cook according to package instructions until just shy of al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, melt 6 tablespoons unsalted butter in a wide, heavy-bottomed skillet or sauté pan over medium heat.

Add 2 minced garlic cloves and cook, stirring, until fragrant and just softened, about 30–45 seconds. Do not brown the garlic.

Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk. Increase heat slightly to bring the mixture to a gentle simmer, stirring to combine. Allow to simmer for 2–3 minutes to thicken slightly.

Reduce heat to low. Gradually stir in 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, stirring constantly until melted and smooth. Avoid boiling once the cheese is added to prevent separation.

Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 pinch freshly grated nutmeg (optional). Taste and adjust seasoning as needed.

Add the drained fettuccine directly into the skillet with the sauce. Toss gently with tongs or two forks to coat the pasta evenly.

If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup) until you reach a glossy, silky consistency that clings to the noodles.

Stir in 2 tablespoons chopped fresh parsley and adjust seasoning if necessary. Fold in 2 cups of fresh vegetables of the day (warmed or briefly sautéed) so they are evenly distributed.

Plate the fettuccine, finishing each portion with an extra 1–2 tablespoons grated Parmesan and a grind of black pepper. Serve with a lemon wedge on the side if desired.