Alfredo Recipe

Name: Mama Stortini's Restaurant & Bars Alfredo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz fettuccine (dried or fresh); 1 tbsp kosher salt (for pasta water); 6 tbsp unsalted butter; 2 cloves garlic (finely minced); 1.5 cups heavy cream; 0.5 cups whole milk; 1.5 cups freshly grated Parmesan cheese; 1 tsp salt; 0.75 tsp freshly ground black pepper; 0.125 tsp freshly grated nutmeg (optional); 2 tbsp fresh parsley (finely chopped); 2 tbsp extra Parmesan for serving

Inspired by Mama Stortini's Restaurant & Bar

Time30m

Serves4

Make 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

12 oz fettuccine (dried or fresh)

1 tbsp kosher salt (for pasta water)

Sauce

6 tbsp Unsalted butter

2 cloves garlic (finely minced)

1 1/2 cups Heavy cream

1/2 cups whole milk

1 1/2 cups Freshly grated Parmesan cheese

1 tsp Celtic sea salt

3/4 tsp freshly ground black pepper

1/8 tsp freshly grated nutmeg (optional)

Finish & Garnish

2 tbsp fresh parsley (finely chopped)

2 tbsp extra Parmesan for serving

Method

Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the fettuccine and cook until al dente according to package instructions (usually 8–12 minutes for dried; 2–3 minutes for fresh). Reserve 1 to 1 1/2 cups of the starchy pasta cooking water, then drain the pasta and set aside.

Sauce

Sweat the garlic

While the pasta cooks, melt the butter in a large wide skillet over medium-low heat. Add the minced garlic and sweat gently 30–45 seconds until fragrant but not browned.

Add cream and milk

Pour in the heavy cream and whole milk. Raise heat to medium and bring to a gentle simmer (small bubbles at the edge). Simmer 3–4 minutes, stirring occasionally, to slightly thicken.

Finish with cheese

Lower heat to low. Gradually whisk in the grated Parmesan, a handful at a time, allowing it to melt and incorporate before adding more. Continue whisking until the sauce is smooth and cohesive. If the sauce seems too thick, add 2–4 tablespoons of the reserved pasta water at a time to loosen; stop when you reach a silky consistency that will coat the pasta.

Season

Season the sauce with 1 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and the optional 1/8 teaspoon freshly grated nutmeg. Taste and adjust seasoning — add more salt or pepper as needed. Keep the sauce on the lowest heat to avoid breaking the emulsion.

Combine & Finish

Add the drained fettuccine directly to the skillet with the sauce. Toss and gently fold with tongs or two forks for 1–2 minutes so the pasta is thoroughly coated. If needed, add additional reserved pasta water, 1–2 tablespoons at a time, to achieve a glossy, clingy sauce that coats each strand.

Turn off the heat and stir in 2 tablespoons finely chopped fresh parsley. Transfer to warmed serving bowls or plates.

Serve immediately topped with extra grated Parmesan and a crack of black pepper.