Fettuccine Alfredo Recipe

Bring a large pot with 4 cups water and 1 tablespoon salt to a rolling boil over high heat. Add the dried fettuccine and cook, stirring occasionally, until very al dente — about 2 minutes less than package instructions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside. Do not rinse.

Melt butter and flavor

In a large heavy skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Thicken base slightly

Sprinkle 1 teaspoon all-purpose flour over the butter and garlic and stir for 30 seconds to combine. This light roux helps stabilize the sauce but should not color.

Add dairy

Whisk in 1 cup whole milk and 1 cup heavy cream gradually, bring the mixture to a gentle simmer over medium heat while whisking to dissolve the roux and avoid lumps. Do not boil vigorously; maintain a gentle simmer until slightly thickened, about 3–5 minutes.

Finish sauce with cheese and seasoning

Reduce heat to low. Gradually add 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, stirring constantly until fully melted and smooth. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (if using). Taste and adjust seasoning.

Add the drained fettuccine directly to the skillet with the sauce. Toss or use tongs to combine, adding up to 1/2 cup reserved pasta water a few tablespoons at a time to loosen and emulsify the sauce so it coats the pasta evenly. Continue tossing for 1–2 minutes until pasta is perfectly coated and sauce clings to the noodles.

If the sauce seems too thin, simmer very gently for 1–2 minutes to reduce; if too thick, add a tablespoon or two more pasta water or milk. Stir in 2 tablespoons finely chopped fresh parsley.

Serve immediately, topped with an extra 1/4 cup grated Parmesan and a crack of fresh black pepper. Enjoy.