Fettuccine Alfredo

Ingredients

• 12 ounces dried fettuccine
• 3 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 3/4 cup heavy cream
• 3 ounces (85 grams) Parmesan, finely grated from a block, about 1 cup
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg, optional
• 3 quarts water, for the pasta
• 2 teaspoons fine sea salt, for the pasta water

Method

1. 1

   Step 1. Allow about 30–40 minutes. Use a pasta pot, a 12-inch skillet, tongs. The 35-minute estimate includes heating the pasta water. Grate cheese while water heats and prepare the cream sauce while the pasta cooks; toss and serve promptly.

2. 2

   Step 2. Bring the measured water to a boil, add the salt, and cook the fettuccine to the package’s al dente time. Finely grate the cheese while the water heats; coarse packaged shreds can make a grainy sauce.

3. 3

   Step 3. While pasta cooks, melt the butter in the skillet over medium-low heat. Stir garlic for 30 seconds without browning. Add cream and simmer gently for 2–3 minutes until slightly thickened but still fluid; do not reduce it to a paste.

4. 4

   Step 4. Reserve 1 cup of pasta water, then drain the pasta. Add it to the skillet with 1/4 cup of the reserved water, black pepper and nutmeg if using. Toss for 1 minute over low heat.

5. 5

   Step 5. Take the skillet off the heat and let bubbling stop. Add Parmesan in three small additions, tossing thoroughly after each. Add reserved pasta water a tablespoon at a time until glossy and a little looser than the finished sauce you want. Serve immediately; it thickens quickly on the plate. Do not boil after adding cheese.