Alfredo Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

Add 12 oz dried fettuccine and cook according to package instructions until al dente (typically 8–11 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside while you finish the sauce.

In a large sauté pan or skillet 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.

Sprinkle 1 teaspoon all-purpose flour over the butter and garlic and stir for 30 seconds to cook the raw flour taste; this helps slightly thicken the sauce.

Slowly add 1 cup whole milk and 1 cup heavy cream to the pan, whisking constantly to combine and dissolve any roux lumps. Increase heat to medium and bring the mixture to a gentle simmer (do not boil).

Simmer gently for 3–4 minutes until the sauce begins to thicken slightly. Stir frequently to prevent scorching.

Reduce heat to low. Gradually stir in 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, allowing each addition to melt fully before adding more. Whisk until smooth.

Season the sauce with 1/2 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg if using. Taste and adjust seasoning as needed.

Add the drained fettuccine directly to the sauce pan with the Alfredo sauce. Toss gently to coat the pasta.

If the sauce is too thick, add up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, tossing between additions until you reach a silky, clingy consistency that coats the pasta.

Cook together for 1–2 minutes over low heat so the pasta absorbs some sauce and everything is heated through. If needed, adjust seasoning with a pinch more salt or pepper.

Remove from heat. Stir in 2 tablespoons chopped fresh parsley for brightness.

Serve immediately topped with extra grated Parmesan (about 1/4 cup) and a grind of black pepper. Enjoy.