This is the real deal - silky house-made fettuccine tossed with our classic Alfredo that's been perfected over countless services. We keep it simple with just butter, cream, and aged Parmigiano-Reggiano, letting each ingredient shine in perfect harmony.
Skip the jarred sauce and make this luxurious Alfredo from scratch - it's surprisingly simple and infinitely better. The key is using real Parmigiano-Reggiano and adding the pasta water to create that perfect, glossy coating.
Ingredients
1 lb fresh fettuccine (or dried)
4 tbsp unsalted butter
1 cup heavy cream
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1/4 tsp freshly grated nutmeg
1 tsp kosher salt, plus more for pasta water
1/4 tsp freshly cracked black pepper
Instructions
1
Bring a large pot of salted water to a rolling boil. Salt it generously - it should taste like seawater.
2
While water heats, add butter to a large skillet or sauté pan over medium-low heat. Once melted, add cream and bring to a gentle simmer.
3
Add the fettuccine to the boiling water and cook according to package directions until just shy of al dente (about 1 minute less than recommended).
4
Reserve 1 cup of pasta cooking water, then drain the pasta.
5
Add the hot pasta directly to the cream mixture. Toss constantly while gradually adding the Parmigiano-Reggiano, allowing each addition to melt before adding more.
6
Add pasta water a splash at a time while tossing, until the sauce is glossy and coats each strand perfectly. The pasta should finish cooking in the sauce.
7
Season with nutmeg, salt, and pepper. Serve immediately with extra Parmigiano-Reggiano and freshly cracked black pepper.
