Fettuccine Recipe

Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon salt to the water.

Add 12 oz dried fettuccine to the boiling water and cook according to package instructions until very al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

Melt butter and sweat garlic

In a large sauté pan or skillet over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook, stirring, until fragrant and just beginning to color, about 30–45 seconds. Do not let the garlic burn.

Make a light roux

Sprinkle 2 teaspoons all-purpose flour over the melted butter and garlic. Stir constantly for 30–45 seconds to cook the flour and form a light roux; this helps thicken the sauce slightly.

Add dairy

Whisk in 1 1/4 cups whole milk and 1/2 cup heavy cream slowly to avoid lumps. Increase heat to medium-high just until you see tiny bubbles at the edges, then reduce to medium-low. Simmer gently for 2–3 minutes to allow the sauce to thicken slightly.

Finish sauce with cheese and seasoning

Remove the pan from heat and stir in 1 cup freshly grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and a pinch of ground nutmeg. Taste and adjust seasoning. If sauce is too thick, whisk in 1–4 tablespoons reserved pasta water until it reaches a silky consistency.

Return the drained fettuccine to the empty (warm) pot or add directly to the pan with the sauce. Toss the pasta with the sauce over low heat for 1–2 minutes, adding reserved pasta water a tablespoon at a time as needed to coat the noodles evenly and create a glossy emulsion.

Stir in 2 tablespoons chopped fresh parsley. Taste and adjust salt and pepper.

Divide the fettuccine among serving plates. Sprinkle with an additional 1/4 cup grated Parmesan and freshly ground black pepper to taste. Serve immediately.