Fettuccine Alfredo Recipe

Bring water to a boil

Fill a large pot with about 6 quarts (5.7 L) of water and bring to a vigorous boil over high heat. Add 1 tablespoon salt once boiling.

Cook fettuccine

Add 12 oz fettuccine to the boiling water and cook until just al dente according to package instructions (usually 8–11 minutes for dried; 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, ladle or cup out 1 cup of the starchy pasta cooking water and set aside. Drain the pasta in a colander and leave it hot.

Melt butter and infuse garlic

While the pasta cooks, warm a large sauté pan over medium-low heat. Add 6 tablespoons unsalted butter. Lightly crush 1 garlic clove and bruise it with the flat side of a knife; add the garlic to the butter and cook gently for 1–2 minutes until fragrant but not browned. Remove and discard the garlic to keep the sauce smooth and avoid garlic pieces (optional: mince and leave in if you prefer).

Add cream and reduce slightly

Pour in 1 cup heavy cream and increase heat to medium-low. Bring the mixture to a gentle simmer, stirring, and cook for 2–3 minutes until slightly reduced and warm. Do not boil vigorously.

Incorporate cheese off heat

Remove the pan from the heat. Gradually add 1.5 cups freshly grated Parmigiano-Reggiano, a handful at a time, stirring constantly to melt the cheese into the cream-butter base and form a smooth emulsion. If the sauce seems too thick, whisk in up to 1 cup reserved pasta water, a few tablespoons at a time, until you reach a glossy, silky consistency that will coat the pasta.

Season

Stir in 1/2 teaspoon freshly ground black pepper, 1 teaspoon salt (adjust to taste), and a pinch (1/8 tsp) freshly grated nutmeg if using. Taste and adjust seasoning.

Combine pasta and sauce

Add the hot drained fettuccine to the pan with the sauce. Toss and fold the pasta continuously over low heat for 1–2 minutes to allow the sauce to cling to the noodles. If the sauce is too tight, add more reserved pasta water, one tablespoon at a time, until the desired creaminess is achieved.

Plate the fettuccine Alfredo immediately into warmed bowls. Sprinkle with 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmigiano-Reggiano. Add an extra crack of black pepper to taste and serve hot.