Fettuccine Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water. Add the fettuccine and cook according to package instructions until al dente (usually 8–12 minutes for dried, 2–4 minutes for fresh). Stir occasionally to prevent sticking.

Just before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside in the colander for a minute.

While the pasta cooks, warm a large wide skillet or sauté pan over medium heat. Add 6 tablespoons butter and let it melt without browning.

Add the minced garlic to the melted butter and cook 30–45 seconds, stirring, until fragrant but not browned.

Pour in the heavy cream and whole milk, stirring to combine. Increase heat slightly to bring the mixture just to a gentle simmer — small bubbles appearing at the edges. Do not boil vigorously.

Reduce heat to low and let the cream mixture gently simmer for 3–4 minutes, stirring occasionally, to slightly reduce and thicken.

Lower the heat to very low. Gradually whisk in the grated Parmesan, a handful at a time, allowing each addition to melt into the sauce before adding more. Keep the sauce smooth; do not let it scorch. If the sauce is too thick, whisk in some reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.

Season the sauce with 3 teaspoons salt (adjust to taste), 1 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg if using. Taste and correct seasoning.

Add the drained fettuccine directly into the skillet with the Alfredo sauce. Toss gently with tongs or two forks to coat the pasta evenly. If the sauce seems thick or the pasta looks dry, add reserved pasta water, 1–2 tablespoons at a time, tossing after each addition until the sauce clings smoothly to the noodles.

If desired for extra gloss, stir in 1 tablespoon unsalted butter off the heat until melted into the sauce.

Taste and adjust seasoning with salt and pepper as needed. Remove from heat.

Plate the fettuccine Alfredo and garnish with chopped fresh parsley and an extra sprinkle of grated Parmesan. Serve immediately.