Vegetarian Fettuccini Alfredo Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the fettuccine and cook until al dente according to package directions (typically 8–12 minutes for dried, 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.

Prep garlic

Peel and finely mince the garlic cloves (or grate on a microplane).

Make roux

In a large skillet or sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it. Sprinkle 1 tablespoon all-purpose flour over the butter and garlic and whisk continuously for 30–60 seconds to cook the flour and form a light roux.

Add dairy

Slowly pour in 1 cup whole milk and 1 cup heavy cream while whisking to combine and smooth out any lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 3–5 minutes.

Finish sauce

Reduce heat to low. Whisk in 1.5 cups freshly grated Parmesan cheese a handful at a time until melted and fully incorporated into a smooth sauce. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and up to 1 teaspoon ground nutmeg (optional). Taste and adjust seasoning.

Toss pasta with sauce

Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss gently to coat. If the sauce is too thick, add reserved pasta cooking water, 2 tablespoons at a time, tossing between additions, until the sauce reaches a silky, clingy consistency (you may not need the full cup).

Adjust and finish

If desired, stir in 1–2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest for brightness. Taste and adjust salt and pepper.

Plate

Divide the fettuccine among 4 warm plates or bowls. Sprinkle each serving with extra grated Parmesan (about 1 tablespoon per serving) and a pinch of chopped parsley. Serve immediately.