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 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt to the boiling water. Add 12 oz dried fettuccine and cook uncovered, stirring occasionally, until al dente (follow package time, usually 8–11 minutes).
- 2
Reserve cooking water
Before draining, scoop out and reserve 1/2 cup of the hot pasta cooking water. Drain the pasta in a colander and set aside.
Alfredo sauce
- 3
Melt butter and sweat garlic
In a large, heavy skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add 2 teaspoons minced garlic and cook gently for about 30–45 seconds until fragrant but not browned.
- 4
Add cream and milk
Pour in 1.5 cups heavy cream and 1/2 cup whole milk. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently. Do not let it boil vigorously—just a light simmer for about 3–4 minutes to slightly thicken.
- 5
Incorporate cheese
Reduce heat to low. Gradually sprinkle in 1.5 cups freshly grated Parmesan cheese while whisking or stirring constantly so the cheese melts smoothly into the cream. Continue stirring until the sauce is homogenous and thickened, about 2 minutes.
- 6
Season sauce
Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg (optional). Taste and adjust seasoning as needed—Parmesan is salty, so be conservative with added salt.
Finish & garnish
- 7
Combine pasta and sauce
Add the drained fettuccine directly into the skillet with the Alfredo sauce. Toss and gently toss with tongs or two forks to coat the pasta evenly. If the sauce seems too thick or the pasta needs loosening, add reserved pasta cooking water a few tablespoons at a time up to 1/2 cup until the sauce reaches a silky, clingy consistency.
- 8
Adjust and serve
Taste and adjust seasoning with more pepper or a small pinch of salt if necessary. If using, grate a little lemon zest (use about 1/4 of a lemon) over the pasta for brightness, and gently toss. Sprinkle 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan over the top.
- 9
Plate
Divide the Fettuccine Alfredo among 4 warmed plates or bowls, finish with an extra crack of black pepper and an optional extra sprinkle of Parmesan. Serve immediately.