Tagliatelle Alfredo Recipe

Boil water and cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dry tagliatelle and cook until just al dente according to package directions (usually 6–9 minutes). Reserve 1 cup of the starchy pasta cooking water before draining. Do not rinse. Drain the pasta and set aside briefly.

Infuse butter with garlic

While the pasta cooks, finely mince 1 garlic clove. In a wide sauté pan over medium-low heat, melt 4 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Add cream and reduce

Pour 1.5 cups heavy cream into the pan with the garlic and butter. Increase heat to medium and bring to a gentle simmer. Reduce the cream for 3–4 minutes, stirring occasionally, until it slightly thickens.

Incorporate cheese and seasonings

Lower heat to low. Gradually whisk in 1.5 cups freshly grated Parmigiano-Reggiano a little at a time so the cheese melts smoothly into the cream. Add 1 teaspoon salt, 2 teaspoons freshly ground black pepper (adjust later to taste), and an optional pinch of nutmeg. Continue to stir until the sauce is silky. If the sauce becomes too thick, add up to 1/2 cup reserved pasta water to loosen it.

Toss pasta with sauce

Add the drained tagliatelle directly into the pan with the Parmesan cream (or transfer sauce into the pasta pot if the pan is small). Toss gently with tongs or two forks over low heat to combine. Add reserved pasta cooking water, a few tablespoons at a time, until the sauce clings to the pasta and reaches a creamy consistency (use up to the reserved 1 cup as needed).

Adjust seasoning and serve

Stir in 1/4 cup extra grated Parmigiano-Reggiano and 1 teaspoon olive oil (optional) for shine. Taste and adjust salt and black pepper — add extra freshly ground black pepper to taste. Divide between 4 warmed plates and finish with an additional dusting of Parmigiano-Reggiano and a final crack of black pepper.