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Fettuccine Alfredo
Ingredients
12 ounces dry fettuccine pasta
4 tablespoons butter
1 teaspoon garlic, finely minced
2 cups heavy cream
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon dry mustard powder
Few grinds fresh nutmeg
2 cups freshly grated Parmesan cheese plus more for serving
Optional – chopped parsley (for garnish)
Instructions
- Place a large pot of water on to boil and once boiling, salt the water then add the fettuccini. Always salt pasta water to flavor the pasta. Cook to al dente.
- While the pasta is cooking, in a large skillet or saute pan over low heat, melt butter and add the garlic.
- Cook for a few minutes on low, just until the garlic barely starts to brown.
- Add in the cream, whisking into the butter and garlic.
- Whisk in the salt, pepper, mustard and nutmeg. To make things easier, measure out all of the spices in a little dish ahead of time.
- Whisk in the Parmesan cheese and turn off the burner.
- Once the pasta is almost cooked, use tongs and remove pasta to the cream mixture. Do not discard the cooking water yet.
- Turn heat back onto the sauce to medium heat and cook until the pasta is tender and the sauce is thick. Add pasta water if it gets too thick. Pasta water is also good to use to reheat leftovers so save a cup or two.
- Serve immediately with additional Parmesan cheese over the top of each portion along with optional chopped parsley.
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Notes
If you use fresh pasta instead of dried pasta, the timing of this dish will change. Fresh pasta cooks up quickly so make the sauce first, then cook the fresh pasta and add to the sauce.
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