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Fettuccine Alfredo · Creamy

Creamy Fettuccine Alfredo

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for heavy cream

    Instead of heavy cream

    • Half-and-half: The same amount. Thinner and less rich.
    • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
    • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

    All 4 swaps for heavy cream

    Cooking for an allergy? Check every label.

  • Swaps for parmesan

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg

  • Swaps for fresh parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

Step 1 of 8

Bring a large pot of water to a
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
and add 1 tablespoon salt.

Step 2 of 8

Cook the fettuccine until al dente.

Step 3 of 8

While it cooks, melt the butter in a 12-inch skillet over medium-low heat. Add the garlic and stir until fragrant but not browned.

Step 4 of 8

Pour in the cream and bring it to a gentle
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until slightly thickened.

Step 5 of 8

Scoop out 1 cup of the pasta water, then drain the fettuccine.

Step 6 of 8

Turn the heat under the skillet to low. Add the fettuccine and toss to coat.

Step 7 of 8

Sprinkle in the parmesan a handful at a time, tossing constantly so it melts smoothly. Add pasta water a splash at a time until the sauce coats the noodles.

Step 8 of 8

Season (how to season to taste) Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid
with the pepper and nutmeg, sprinkle with parsley and serve right away.

All done

Enjoy!

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Ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for heavy cream

    Instead of heavy cream

    • Half-and-half: The same amount. Thinner and less rich.
    • Milk + melted butter: ¾ cup whole milk + ¼ cup melted butter for each cup. Close in richness for cooking and baking, but it won't whip.
    • Full-fat coconut milk: The same amount. Rich and silky with a coconut taste.

    All 4 swaps for heavy cream

    Cooking for an allergy? Check every label.

  • Swaps for parmesan

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.

  • Swaps for ground nutmeg

    Instead of nutmeg

    • Ground mace: A little less. Made from the same fruit; slightly sharper.
    • Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.

    More for nutmeg

  • Swaps for fresh parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley