Fettuccini Alfredo Recipe
Make Fettuccini Alfredo Recipe in just 30m. 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 & Garnish
Method
Pasta
Boil water and cook pasta
Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook until just shy of al dente (follow package time minus 1–2 minutes). Stir occasionally to prevent sticking.
Reserve 1 cup of pasta cooking water before draining. Drain the pasta in a colander and set aside; keep the reserved water warm.
Alfredo Sauce
Sweat garlic and melt butter
In a large skillet or wide sauté pan over medium-low heat, melt 6 tbsp unsalted butter. Add the minced garlic and cook gently 30–45 seconds until fragrant but not browned.
Add cream and milk
Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat to medium and bring the mixture to a gentle simmer (small bubbles at the edge). Stir frequently to prevent scalding. Simmer 3–4 minutes to slightly reduce and thicken.
Incorporate cheese
Lower heat to low. Gradually whisk in 1.5 cups freshly grated Parmesan cheese in small handfuls, allowing each addition to melt and the sauce to smooth out before adding more. This helps prevent graininess.
Season and finish
Season the sauce with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp ground nutmeg (optional). Taste and adjust seasoning. If the sauce is too thick, whisk in reserved warm pasta water a few tablespoons at a time until you reach a silky, clingy consistency (you will likely use 1/4–1/2 cup).
Finish & Assemble
Combine pasta and sauce
Add the drained fettuccine directly into the skillet with the Alfredo sauce (or transfer sauce to the pot with pasta). Toss gently with tongs or two forks over low heat to coat the pasta evenly. Add extra butter (1 tbsp) if you want a glossier finish. If the pasta seems dry, add additional reserved pasta water 1–2 tbsp at a time until the sauce clings smoothly.
Cook together 1–2 minutes so pasta finishes cooking and absorbs sauce. Do not boil; keep over low heat and toss constantly to avoid breaking the pasta.
Remove from heat, sprinkle with 2 tbsp chopped fresh parsley and 1/4 cup additional grated Parmesan. Serve immediately.