Fettuccine Recipe

Bring 4 liters (approximately 16 cups) of water to a vigorous boil in a large pot. Add 1 tablespoon kosher salt once boiling.

Add 12 oz dried fettuccine to the boiling water and cook, stirring occasionally, until al dente according to package instructions (usually 9–11 minutes). Taste at 8 minutes and continue until desired bite.

Reserve about 1/2 cup of the starchy pasta cooking water before draining. Drain the pasta in a colander and set aside. Do not rinse.

While the pasta cooks, heat a wide heavy skillet or sauté pan over medium heat. Add 6 tablespoons unsalted butter and 1 tablespoon olive oil. When the butter has melted and begins to foam (but not brown), add the 3 minced garlic cloves.

Sauté the garlic for 30–45 seconds until fragrant, stirring so it doesn't brown. Sprinkle 2 teaspoons all-purpose flour over the butter and garlic and stir to combine, cooking the flour 30 seconds to remove raw taste.

Gradually whisk in 1.5 cups whole milk and 1/2 cup heavy cream, starting with a few tablespoons and whisking until smooth to avoid lumps. Continue whisking until the liquid comes to a gentle simmer and begins to thicken, about 3–5 minutes.

Lower the heat to low. Stir in 1 cup freshly grated Parmesan and 1/4 cup Pecorino Romano a handful at a time until fully melted and the sauce is smooth. Add 1 teaspoon freshly ground black pepper, a pinch of freshly grated nutmeg, and 1/2 teaspoon salt; taste and adjust seasoning as needed.

If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, until the sauce reaches a silky, slightly loose coating consistency that will cling to the fettuccine.

Add the drained fettuccine directly to the sauce in the pan. Using tongs, toss the pasta in the sauce over low heat for 1–2 minutes so the noodles absorb the sauce and finish cooking. If needed, add a splash more pasta water to loosen the sauce.

Turn off the heat and add 2 tablespoons chopped fresh parsley. Toss to combine, then plate portions immediately.

Serve each portion topped with extra Parmesan (about 1/4 cup reserved) and an extra grind of black pepper. Enjoy warm.