Fettuccine Recipe

Boil water

In a large pot, bring 4 L (about 16 cups) of water to a rolling boil over high heat. Add 1 tablespoon kosher salt once boiling.

Cook fettuccine

Add 12 oz dried fettuccine to the boiling water, stir immediately to separate, and cook uncovered until al dente according to package instructions (usually 8–12 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain pasta in a colander.

Prepare aromatics

While pasta cooks, peel and finely mince 3 garlic cloves. In a large sauté pan over medium heat, melt 6 tablespoons unsalted butter until foaming but not browning (about 1–2 minutes). Add the minced garlic and cook, stirring, until fragrant, about 30–45 seconds; do not let it brown.

Make roux

Sprinkle 2 teaspoons all-purpose flour over the butter-garlic mixture and whisk constantly for 30–45 seconds to cook the raw flour taste and create a light roux.

Add dairy

Gradually whisk in 1.5 cups whole milk and 1/2 cup heavy cream in a slow steady stream to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the sauce begins to thicken, about 3–5 minutes.

Finish sauce

Reduce heat to low. Stir in 1 cup finely grated Parmesan cheese a handful at a time until melted and the sauce is smooth. Season with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg. If the sauce seems too thick, whisk in reserved pasta cooking water, 2 tablespoons at a time, until you reach a silky consistency that will coat the noodles (use up to 1/2 cup). Stir in 2 tablespoons chopped fresh parsley.

Add the drained fettuccine directly into the sauce pan over low heat. Use tongs to toss the pasta in the sauce for 1–2 minutes so the noodles absorb the sauce and the texture becomes cohesive. If the sauce tightens up, add another splash (1–2 tablespoons) of reserved pasta water to loosen.

Taste and adjust seasoning with additional salt and pepper if needed. Optionally, drizzle 1 teaspoon extra-virgin olive oil, sprinkle 1/2 teaspoon lemon zest and 1/4 teaspoon red pepper flakes for brightness and mild heat. Garnish with extra grated Parmesan and remaining chopped parsley.

Serve immediately onto warmed plates or a warmed large serving bowl. Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce.