Fettuccine Alfredo Recipe
Make Fettuccine Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Finishing
Method
Pasta
Boil water and cook fettuccine
Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook until just shy of al dente (about 8–10 minutes, or according to package minus 1 minute). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Do not rinse.
Sauce
Prepare garlic and melt butter
Finely mince 2 cloves garlic. In a large wide sauté pan or skillet over medium-low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 30–60 seconds until fragrant but not browned.
Add cream and reduce
Pour in 1 cup heavy cream and increase heat to medium. Stir to combine and bring to a gentle simmer; do not boil vigorously. Let simmer gently for 2–3 minutes to slightly thicken.
Incorporate cheeses
Lower heat to low. Remove the pan briefly from the heat. Gradually add 1.5 cups freshly grated Parmigiano-Reggiano (and 1/4 cup grated Pecorino Romano if using), stirring continuously so the cheese melts smoothly into the cream-butter mixture. If the sauce looks too thick or grainy, add 1–3 tablespoons of the reserved pasta water at a time to loosen and create a silky emulsion.
Season sauce
Season the sauce with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning; remember cheeses are salty so add additional salt cautiously.
Finish and serve
Combine pasta and sauce
Add the drained fettuccine to the sauce pan over low heat. Toss and fold the pasta into the sauce using tongs or two forks so each strand is coated. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until you reach a smooth, clingy consistency that coats the pasta (you may not need the full reserved cup). Heat together for 1–2 minutes so flavors marry; do not boil.
Finish and plate
Taste and adjust seasoning. Stir in 2 tablespoons finely chopped fresh parsley and optionally 1 teaspoon lemon zest for brightness. Divide among 4 warmed plates or bowls. Top each serving with extra Parmigiano-Reggiano (about 1 tablespoon per plate) and a grind of black pepper. Serve immediately.