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Creamy Fettuccine Alfredo

Ingredients · Serves 4 · Prep 5 min · Total 20 min

  • 12 oz fettuccine
  • 1 tbsp kosher salt, for the pasta water
  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 ¼ cups parmesan, finely grated from a block (about 3 oz)
  • ¼ tsp black pepper
  • 1 pinch ground nutmeg (optional)
  • 2 tbsp fresh parsley, chopped (optional)
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Creamy Fettuccine Alfredo

Steps

  1. Bring a large pot of water to a boil and add 1 tablespoon salt.
  2. Cook the fettuccine until al dente.
  3. 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.
  4. Pour in the cream and bring it to a gentle simmer until slightly thickened.
  5. Scoop out 1 cup of the pasta water, then drain the fettuccine.
  6. Turn the heat under the skillet to low. Add the fettuccine and toss to coat.
  7. 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.
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Creamy Fettuccine Alfredo

Steps, continued

  1. Season with the pepper and nutmeg, sprinkle with parsley and serve right away.