Fettuccine Alfredo
Silky fettuccine in a rich sauce of butter, cream and Parmesan that comes together in the time it takes to cook the pasta.
- Servings
- 4
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
Ingredients
- water stays the same: Use a big pot of water whatever the batch size.
- kosher salt stays the same: It seasons the pasta water, which stays the same amount.
Equipment
- Large pot
- Large skillet
Instructions
Bring the water and salt to a boil and cook the fettuccine until al dente. Save 1 cup of the pasta water, then drain.Bring the water and salt to a boil and cook the fettuccine until al dente. Save 237 mL of the pasta water, then drain.
Meanwhile melt the butter in the skillet over medium heat. Add the cream and garlic and simmer gently until slightly thickened, 4 minutes.
Turn the heat to low. Add the pasta and a splash of pasta water, then sprinkle in the Parmesan a handful at a time, tossing constantly until melted and silky.
Season with the nutmeg and pepper and loosen with more pasta water if needed; the sauce thickens fast as it cools. Serve right away with parsley.
Notes
- Finely grated real Parmesan melts smoothly. Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
My notes
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Nutrition estimate
- Calories
- 780
- Protein
- 27 g
- Carbs
- 67 g
- Fat
- 45 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
