Fettuccine Pasta Recipe
Make Fettuccine Pasta 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 & Finish
Method
Pasta
- 1
Boil water
Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot over high heat.
- 2
Salt water
Add 2 tablespoons kosher salt to the boiling water and stir until dissolved. The water should taste like the sea — this seasons the pasta.
- 3
Cook fettuccine
Add 12 oz dried fettuccine to the boiling salted water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until al dente according to package instructions (typically 8–11 minutes).
- 4
Reserve pasta water
Before draining, scoop out and reserve 1 cup (240 ml) of the starchy pasta cooking water. This will help bind the sauce.
- 5
Drain pasta
Drain the fettuccine in a colander and set aside. Do not rinse.
Sauce & Finish
- 6
Warm fats and garlic
While the pasta cooks, heat a large sauté pan over medium heat. Add 4 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. When the butter melts and begins to foam, add 3 minced garlic cloves and cook, stirring, for 30–45 seconds until fragrant but not browned.
- 7
Add cream
Pour in 1 cup heavy cream and bring the mixture to a gentle simmer. Reduce heat to low and simmer 2–3 minutes to slightly thicken, stirring frequently.
- 8
Incorporate cheese
Remove the pan from the heat and add 1 cup grated Parmesan cheese a little at a time, stirring constantly to create a smooth, glossy sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached (you may not need the full cup).
- 9
Season and combine
Return the pan to low heat. Add drained fettuccine to the sauce and toss gently to coat, using tongs or two forks. Add 1 teaspoon salt (or to taste) and 1 teaspoon freshly ground black pepper; continue tossing. If the sauce clings poorly, add more reserved pasta water, 1–2 tablespoons at a time, until the sauce emulsifies and coats the noodles.
- 10
Finish and serve
Turn off the heat and stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest if using. Taste and adjust seasoning. Serve immediately, garnished with extra grated Parmesan and an additional grind of black pepper if desired.