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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat.
- 2
Cook Fettuccine
Add the fettuccine pasta to the boiling water. Cook according to package instructions, typically around 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
- 3
Drain and Set Aside
Once cooked, reserve 1 cup of pasta water and then drain the fettuccine in a colander. Set aside.
Making the Sauce
- 4
Melt Butter
In a large skillet over medium heat, add 1 tablespoon of unsalted butter. Allow it to melt completely.
- 5
Sauté Garlic
Add 2 minced garlic cloves to the skillet and sauté for about 1 minute, or until fragrant, being careful not to let it burn.
- 6
Add Heavy Cream
Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Stir occasionally.
- 7
Incorporate Cheese
Gradually add 1 cup of grated Parmigiano-Reggiano cheese while stirring continuously until the cheese is melted and the sauce is smooth.
- 8
Season the Sauce
Add 1 teaspoon of black pepper and salt to taste. Mix well to combine all the flavors.
Combining Pasta and Sauce
- 9
Combine Fettuccine with Sauce
Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly.
- 10
Adjust Consistency
If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- 11
Serve
Remove from heat and serve immediately. Garnish with extra grated Parmigiano-Reggiano cheese and freshly cracked black pepper, if desired.