Alfredo Pasta Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–12 minutes). Stir occasionally to prevent sticking. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Melt butter and sweat garlic

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

Make a light roux

Sprinkle 1 tablespoon all-purpose flour over the melted butter and garlic. Cook, whisking constantly, for 1 minute to remove the raw flour taste. The mixture should be slightly bubbly but not dark.

Add milk and cream

Gradually whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it slightly thickens (about 3–4 minutes). Do not boil hard.

Finish the sauce with cheese and seasoning

Reduce heat to low. Add 1 1/2 cups freshly grated Parmesan cheese in two additions, whisking to melt and create a smooth sauce. Season with 3 teaspoons salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning as needed.

Toss pasta and sauce: Add the drained pasta to the skillet with the Alfredo sauce. Pour in up to 1/2 cup reserved pasta water, a few tablespoons at a time, stirring constantly until the sauce clings to the pasta and reaches desired consistency. Use less or more pasta water to adjust thickness.

Warm through and rest: Cook and toss over low heat for 1–2 minutes until the pasta is fully coated and warmed. Remove from heat.

Plate and garnish: Divide among plates or a serving bowl. Sprinkle with 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan. Add additional freshly ground black pepper to taste. Serve immediately.