Fettuccine Alfredo (family Feast) Recipe
Make Fettuccine Alfredo (family Feast) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Alfredo Sauce
Finish & Serve
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with about 5–6 quarts (5–6 L) of water and bring it to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.
- 2
Cook fettuccine
Add 1 lb dried fettuccine to the boiling water and cook, stirring occasionally, until al dente according to package instructions (usually 8–12 minutes). Begin checking 1–2 minutes before the lower end of the time range.
- 3
Reserve pasta water and drain
Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside, keeping the pasta warm.
Alfredo Sauce
- 4
Melt butter and cook garlic
In a large, heavy-bottomed skillet or sauté pan over medium-low heat, add 1 cup unsalted butter. Once melted and foaming, add the 3 minced garlic cloves and cook gently for 30–60 seconds until fragrant but not browned (browning will make garlic bitter).
- 5
Add cream and simmer
Pour in 2 cups heavy cream and raise heat slightly to bring the mixture to a gentle simmer (do not boil vigorously). Simmer for 3–4 minutes, stirring occasionally, to slightly reduce and integrate flavors.
- 6
Season sauce
Stir in 1/8 teaspoon freshly grated nutmeg (if using) and 1 teaspoon freshly ground black pepper. Taste and add 1/2 teaspoon fine sea salt, but hold back if your cheeses are very salty—you can adjust later.
- 7
Temper and add cheeses
Lower heat to low. Remove the pan from direct heat for about 30 seconds to avoid scorching the cheese. Gradually add 2 cups grated Parmigiano-Reggiano and 1/2 cup grated Pecorino Romano in small handfuls, stirring constantly until each addition melts and the sauce becomes creamy and smooth. If the sauce seems too thick, stir in up to 1 cup reserved pasta water, a few tablespoons at a time, until you reach a glossy, coat-the-pasta consistency.
- 8
Adjust seasoning
Taste the sauce and adjust salt and pepper as needed. Keep the sauce on the lowest heat setting, stirring occasionally to prevent separation.
Finish & Serve
- 9
Combine pasta and sauce
Add the drained fettuccine directly into the skillet with the sauce (or transfer sauce into a large warm serving pan). Toss the pasta with the sauce using tongs or two forks so each strand is thoroughly coated. If the sauce feels tight or too thick, add reserved pasta water 1–2 tablespoons at a time until the sauce clings smoothly to the noodles. This should take 1/4–1/2 cup depending on desired consistency.
- 10
Plate and garnish
Transfer the coated fettuccine to a large warmed serving platter or divide among plates. Sprinkle with the additional 1/2 cup grated Parmigiano-Reggiano and 2 tablespoons chopped parsley. Serve with lemon wedges on the side for diners who want a bright pop. Grind extra black pepper over the top to taste.
- 11