Alfredo Recipe

Bring a large pot of water to a rolling boil (about 6 cups). Add 1 tablespoon salt. Add 12 oz fettuccine and cook until al dente per package instructions (typically 8–10 minutes for dried). Before draining, reserve 1/2 cup of the starchy cooking water. Drain pasta and set aside, tossing lightly with a teaspoon of olive oil to prevent sticking if not serving immediately.

In a large skillet or sauté pan over medium heat, add 1 tablespoon olive oil and 4 tablespoons unsalted butter. When butter is melted and foaming, add 1/2 cup finely diced yellow onion. Sauté 4–5 minutes until softened and translucent, stirring occasionally.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sprinkle 1 tablespoon all-purpose flour over the onion-garlic mixture and stir to combine, cooking 1 minute to remove raw flour taste. This creates a light roux to thicken the sauce.

Slowly whisk in 1/2 cup chicken or vegetable stock, 1 cup whole milk, and 1 cup heavy cream. Increase heat slightly and bring the mixture to a gentle simmer, whisking or stirring constantly. Let simmer 3–4 minutes until slightly thickened.

Lower heat to medium-low. Add 1 cup freshly grated Parmesan and 2 oz softened cream cheese in small handfuls, stirring or whisking until fully melted and incorporated. Keep the sauce on low heat to prevent the cheese from separating.

Stir in 1 teaspoon Italian seasoning, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed; add a pinch more salt or pepper to preference.

If the sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water a few tablespoons at a time until the sauce reaches a smooth, silky consistency that will coat the fettuccine. Keep the sauce warm but not boiling.

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently with tongs or two forks for 1–2 minutes until noodles are fully coated and heated through. If needed, add a little more reserved pasta water to loosen the sauce and help it cling to the pasta.

Transfer to warmed serving plates. Garnish with 1 tablespoon chopped fresh parsley and 2 tablespoons extra grated Parmesan if desired. Serve immediately.