Entrée: Italy – Fettuccine Alfredo (Alfredo Fettuccine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 11 min

Total 21 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) dried fettuccine
1 cup (240 ml) heavy cream
6 tbsp (85 g) unsalted butter
1 cup (100 g) finely grated Parmigiano-Reggiano, plus more for serving
2 cloves garlic, minced (optional)
1 / 4 tsp (1.25 ml) freshly ground black pepper, plus more to taste
Pinch of freshly grated nutmeg (optional)
2 tbsp (30 ml) chopped fresh flat-leaf parsley, for garnish (optional)
2 tbsp (30 ml) kosher salt, for pasta water

Show original ingredient measurements

12 oz / 340 g dried fettuccine
1 cup (240 ml) heavy cream
6 tbsp (85 g) unsalted butter
1 cup (100 g) finely grated Parmigiano-Reggiano, plus more for serving
2 cloves garlic, minced (optional)
1 / 4 tsp freshly ground black pepper, plus more to taste
Pinch of freshly grated nutmeg (optional)
2 tbsp chopped fresh flat-leaf parsley, for garnish (optional)
2 tbsp kosher salt, for pasta water

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Bring 4–5 quarts (3.8–4.7 L) of water to a rolling boil in a large pot. Add the 2 tablespoons (30 ml) kosher salt.
Add the fettuccine and cook until just shy of al dente, about 1 minute less than package directions.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic (if using) and cook 30–60 seconds until fragrant but not browned.
Stir in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes, stirring, until slightly thickened. Season with the black pepper and a pinch of nutmeg (if using).
Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta.
Add the drained pasta to the skillet. Sprinkle in the Parmigiano-Reggiano in 2–3 additions, tossing constantly to melt and emulsify. Add splashes of the reserved pasta water as needed until the sauce is glossy and clings to the noodles.
Taste and adjust seasoning with more pepper and a little salt if needed. If the sauce tightens, loosen with more pasta water.
Serve immediately in warm bowls, topped with extra Parmigiano and chopped parsley if desired.

Bring 4–5 quarts (3.8–4.7 L) of water to a rolling boil in a large pot. Add the 2 tablespoons kosher salt.
Add the fettuccine and cook until just shy of al dente, about 1 minute less than package directions.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic (if using) and cook 30–60 seconds until fragrant but not browned.
Stir in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes, stirring, until slightly thickened. Season with the black pepper and a pinch of nutmeg (if using).
Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta.
Add the drained pasta to the skillet. Sprinkle in the Parmigiano-Reggiano in 2–3 additions, tossing constantly to melt and emulsify. Add splashes of the reserved pasta water as needed until the sauce is glossy and clings to the noodles.
Taste and adjust seasoning with more pepper and a little salt if needed. If the sauce tightens, loosen with more pasta water.
Serve immediately in warm bowls, topped with extra Parmigiano and chopped parsley if desired.