Restaurants›Middendorf's Manchac›Fettuccine With Alfredo Sauce Recipe

Fettuccine With Alfredo Sauce Recipe

Inspired by Middendorf's Manchac
Time30m
Serves4

Make Fettuccine With Alfredo Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

Alfredo Sauce

Finishing & Garnish

Method

Pasta

1

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

2

Add 12 oz dry fettuccine to the boiling water and cook uncovered, stirring occasionally, until al dente according to package directions (usually 8–11 minutes).

3

Before draining, reserve 1/2 cup of the pasta cooking water then drain the pasta in a colander and set aside.

Alfredo Sauce

4

Melt butter and cook garlic

In a large wide skillet or sauté pan set over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced garlic (2 cloves) and cook, stirring, for 30–45 seconds until fragrant but not browned.

5

Add cream and milk

Pour in 1 1/2 cups heavy cream and 1/4 cup whole milk. Increase heat slightly to bring the mixture to a gentle simmer (do not boil). Stir frequently and let it simmer for 2–3 minutes to slightly thicken.

6

Incorporate cheese

Reduce heat to low. Gradually stir in 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, allowing each addition to melt before adding more. Stir constantly to create a smooth, glossy sauce.

7

Season

Season the sauce with 1/2 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed.

Finishing & Serve

8

Add 1 tablespoon extra butter to the sauce and stir until melted. If the sauce is very thick, add up to 1/2 cup reserved pasta cooking water a few tablespoons at a time to loosen it to desired consistency. Keep the sauce over very low heat—do not boil—so the cheese does not seize.

9

Add the drained fettuccine directly to the pan with the sauce. Toss gently but thoroughly with tongs or two forks for 1–2 minutes so the pasta is evenly coated and finishes cooking in the sauce. If needed, add a splash more reserved pasta water to achieve a silky coating.

10

Turn off the heat. Stir in 2 tablespoons chopped fresh parsley for brightness. Transfer to serving plates and sprinkle with 2 tablespoons extra grated Parmesan and an extra grind of black pepper.

11

Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk or cream to loosen.