The Best Fettuccine Alfredo
Ingredients
- 1 1/2 C heavy cream
- 2 T unsalted butter
- Table salt
- 1/2 teaspoon ground black pepper
- 9 ounces fresh fettuccine
- 1 1/2 ounces Parmesan cheese (about 3/4 cup, grated)
- 1/4 t fresh grated nutmeg
- 1 t fresh chopped parsley (optional, but trust me – it makes it look fancy)
Instructions
- Boil Water, Warm Bowls – Get 10 cups of water boiling like you’re preparing to make magic happen. Now, take 1/2 cup of that hot water and pour it into each serving bowl. You’re not just cooking pasta here – you’re setting the stage for a masterpiece. Set those bowls aside and let the warmth work its magic.
- Simmer the Cream and Butter – While the water boils, bring 1 cup of heavy cream and butter to a simmer over medium heat. Stir occasionally like you’re trying to convince it to behave. Let it simmer until it’s reduced by about a third – which will take roughly 12 minutes. Patience is key.
- Mix in the Rest – Turn off the heat and mix in the remaining cream, salt, and pepper. Just stir until it’s all blended like it’s meant to be.
- Cook the Pasta – Add 1 tablespoon of salt to the boiling water and drop in your fettuccine. Now, don’t go all out and cook it until it’s mush – leave it just a bit underdone. The sauce will finish the job. Also, make sure to reserve 1/4 cup of pasta water – it's a liquid gold moment that’ll help thicken the sauce later.
- Combine the Magic – In a 12-inch skillet, add your cream mixture, Parmesan cheese, and nutmeg. While stirring constantly (yes, you’ll get a little workout), bring it to just about boiling. Now, throw in your pasta and the reserved pasta water. Toss it all together for about a minute until everything is beautifully combined.
- Serve Immediately (and Don’t Forget the Bowls) – Now, the secret to success: serve the fettuccine in those warm bowls. It’s like the perfect ending to a feel-good movie. You’ve earned it. If you’re feeling extra classy, sprinkle a little parsley on top for that final touch of elegance.
Notes
Warming the bowls might seem like a “meh” extra step, but trust me, it’ll make your sauce stay creamy for longer. You’ll thank me later when you’re savoring that perfect bite.