Fettuccine Recipe

Name: Stallas Fettuccine Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dried fettuccine; 1 tbsp kosher salt (for pasta water); 6 tbsp unsalted butter; 2 each garlic cloves, minced; 1.5 cups heavy cream; 0.5 cups whole milk; 1.5 cups freshly grated Parmigiano-Reggiano; 0.5 tsp salt; 0.75 tsp freshly ground black pepper; 0.125 tsp freshly grated nutmeg (optional); 2 tbsp chopped fresh flat-leaf parsley (for garnish)

Inspired by Stalla

Time30m

Serves4

Alfredo

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Ingredients

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Pasta

12 oz dried fettuccine

1 tbsp kosher salt (for pasta water)

Alfredo Sauce

6 tbsp Unsalted butter

2 each Garlic cloves, minced

1 1/2 cups Heavy cream

1/2 cups whole milk

1 1/2 cups freshly grated Parmigiano-Reggiano

1/2 tsp Celtic sea salt

3/4 tsp freshly ground black pepper

1/8 tsp freshly grated nutmeg (optional)

2 tbsp chopped fresh flat-leaf parsley (for garnish)

Method

Pasta

Boil water and cook pasta

Bring a large pot (at least 6 qt) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook according to package instructions until al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, ladle or cup out and reserve 1 to 1 1/2 cups of the starchy pasta cooking water. Drain the fettuccine well and set aside in the colander while you finish the sauce.

Alfredo Sauce

Melt butter and gently cook garlic

In a large wide skillet over medium-low heat, melt 6 tablespoons unsalted butter. Add the 2 minced garlic cloves and cook gently for about 30–45 seconds until fragrant but not browned (browned garlic becomes bitter).

Add cream and milk

Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk. Increase heat slightly to bring the mixture to a gentle simmer (small bubbles at the edge). Do not boil vigorously. Simmer 3–4 minutes while stirring occasionally to slightly thicken.

Incorporate cheese off heat

Reduce heat to low and remove the skillet from direct heat. Gradually add 1 1/2 cups freshly grated Parmigiano-Reggiano a handful at a time, whisking or stirring constantly until each addition melts and the sauce becomes smooth and glossy. This helps prevent graininess.

Season and adjust consistency

Stir in 1/2 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and 1/8 teaspoon freshly grated nutmeg (optional). If the sauce is too thick, add reserved pasta water, 2 tablespoons at a time, stirring between additions, until the sauce reaches a silky, coat-the-pasta consistency.

Combine pasta and sauce

Add the drained fettuccine directly to the skillet with the sauce. Toss and gently fold using tongs or two forks for 1–2 minutes so the pasta is evenly coated. If needed, add more reserved pasta water (up to the reserved amount) to loosen the sauce and help it cling to the noodles.

Finish and serve

Taste and adjust seasoning with additional salt and pepper if desired. Transfer the fettuccine Alfredo to warmed plates or a serving bowl. Sprinkle with the 2 tablespoons chopped fresh flat-leaf parsley and an extra dusting of grated Parmigiano-Reggiano, if desired. Serve immediately.