Fettuccine Alfredo
This Fettuccine Alfredo is rich, creamy, garlicky, and so simple. This pasta dish is all about comfort and ease.
Ingredients
- 4 gloves Garlic minced
- 1 cup Parmigiano Reggiano plus more for serving
- 1 lb. Fettuccine
- 1/2 cup Unsalted butter
- 2 Tbsp Parsley finely chopped
- 1/2 cup Heavy Cream
- Kosher salt
- Freshly grated black pepper
- 1/4 tsp Nutmeg optional
Instructions
- In a large pot of boiling salted water with ground pepper and a pinch of nutmeg, add in the pasta and cook according to the package instructions. Reserve 1 cup of pasta water then drain the fettuccine.
- In a large skillet over medium heat, melt the butter, then add in the minced garlic. Next add the heavy cream and 1/4 cup of the reserved pasta water. Whisk together then gradually start adding in the Parmesan Reggiano, whisking constantly. Make sure it's completely melted before adding more cheese.
- Add pasta and toss until coated. If needed, add in 1 tablespoon at a time of pasta water if the sauce is too quick and not completely blanketing the pasta. Garnish the Fettuccine Alfredo with chopped parsley, pepper, and more cheese.