Fettuccine Alfredo (1/2 Gallon) Recipe
Serves 4 people. Enough fettuccine and alfredo sauce
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Ingredients
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Pasta
Alfredo sauce (yields about 1/2 gallon finished with pasta combined)
Garnish (optional)
Method
Pasta
- 1
Bring water to a boil
In a large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon kosher salt.
- 2
Cook fettuccine
Add 1 lb dried fettuccine to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.
- 3
Finish pasta with butter
Return the drained fettuccine to the empty hot pot off the heat and add 2 tablespoons unsalted butter; toss to coat and keep warm while you finish the sauce. If pasta begins to stick, add up to 1/4 cup reserved cooking water to loosen.
Alfredo Sauce
- 4
Melt butter and cook garlic
In a heavy-bottomed saucepan or sauté pan over medium heat, melt 1 cup unsalted butter. Add 4 minced garlic cloves and cook, stirring, until fragrant and just beginning to color, about 1 minute. Do not let the garlic brown.
- 5
- 6
Add liquids
Gradually whisk in 3 cups whole milk and 2 cups heavy cream in a slow steady stream to prevent lumps. Then whisk in 1 cup low-sodium chicken stock or water. Increase heat slightly and bring the mixture to a gentle simmer, whisking constantly, until it begins to thicken, about 4–6 minutes.
- 7
Finish sauce with cheese and seasoning
Lower heat to medium-low. Off the heat or on very low, whisk in 3 cups freshly grated Parmesan cheese a handful at a time until melted and smooth. Season with 1.5 teaspoons salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated nutmeg. Taste and adjust seasoning as needed.
- 8
Adjust consistency
If the sauce is too thick, stir in reserved pasta cooking water, 1–2 tablespoons at a time, until you reach a silky but clingy consistency. The sauce should coat the back of a spoon but still be pourable.
- 9
Combine pasta and sauce
Add the butter-tossed fettuccine to the saucepan with the Alfredo sauce. Toss gently with tongs or two forks over low heat for 1–2 minutes until the pasta is evenly coated and heated through. If needed, add more reserved pasta water a tablespoon at a time to loosen the sauce so it evenly coats the noodles.
- 10
Finish and serve
Transfer to warmed serving bowls or a large warmed serving tray. Sprinkle with 1/2 cup extra grated Parmesan and 2 tablespoons chopped fresh parsley if using. Serve immediately.