Creamiest Fettuccini Alfredo
A luxurious Italian classic featuring silky fettuccine tossed in a rich, velvety parmesan cream sauce that coats every strand perfectly.
Equipment
Ingredients
Main Ingredients
fettuccine pasta (dry)
400 g
unsalted butter (room temperature)
100 g
heavy cream (cold)
240 ml
freshly grated parmesan cheese (grated)
120 g
garlic cloves (minced)
3 pcs
kosher salt (fine)
5 g
freshly ground black pepper (ground)
2 g
ground nutmeg (ground)
0.5 g
Instructions
Prepare pasta water
Fill a large pot with water and bring to a rolling boil. Add salt generously.
Cook the pasta
Add fettuccine to boiling water and cook according to package directions until al dente, usually 8-10 minutes.
Prepare the sauce base
While pasta cooks, melt butter in a large pan over medium heat. Add minced garlic and sauté until fragrant.
Create the cream sauce
Slowly pour in heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
Add cheese and finish sauce
Remove from heat and gradually whisk in grated parmesan until completely melted and sauce is smooth. Season with salt, pepper, and nutmeg.
Combine pasta and sauce
Drain pasta and immediately add to the cream sauce. Toss vigorously until every strand is coated with the luxurious sauce.
Original recipe
Storage
Best enjoyed fresh. Reheating may cause sauce to separate slightly.
Notes
• Reserve some pasta cooking water to adjust sauce consistency if needed
• Freshly grated parmesan melts better than pre-grated
• Don't let sauce boil after adding cheese to prevent separation
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