Fettuccine Alfredo Recipe

Cook the pasta

Bring a large pot of water to a rolling boil and add 1 tsp salt. Add the 12 oz dried fettuccine and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 240 ml (1 cup) of pasta cooking water, then drain the pasta and set aside.

Warm the liquids

In a wide, deep skillet or sauté pan large enough to hold the pasta, combine 240 ml broth and 240 ml heavy cream. Warm over medium heat until small bubbles form around the edge (do not boil).

Melt butter and infuse

Add 113 g unsalted butter to the warmed cream-broth mixture and stir until melted and smooth.

Add pasta to sauce

Add the drained fettuccine to the pan with the sauce. Toss gently with tongs to coat. If the sauce seems thin, add reserved pasta water, 2 tablespoons at a time, until the sauce just clings to the pasta.

Finish with cheese

Reduce heat to low. Add 150 g freshly grated Parmesan a handful at a time, tossing or stirring constantly so the cheese melts into the sauce and creates a silky emulsion. Do not let the sauce boil or the cheese may seize and become grainy.

About the time the cream-broth is warming (step: Warm the liquids), add the 2 minced garlic cloves to the pan and sauté gently in the warm liquid for 30–45 seconds to release aroma. Season the sauce with 1 tsp salt, 1 tsp freshly ground black pepper and a pinch of grated nutmeg (optional). Taste and adjust seasoning as needed after adding the cheese.

Once the cheese is fully incorporated and the pasta is coated, remove the pan from heat. Stir in 2 tbsp chopped fresh parsley. Plate the fettuccine and sprinkle with extra grated Parmesan (about 30 g) and an additional crack of black pepper to taste. Serve immediately.