Fettuccine Alfredo, a classic Italian comfort food, combines a creamy pasta sauce with rich cheese flavor, originating from early 20th-century Rome.
Ingredients
Scale:
1 pound fettuccine, preferably homemade
1 cup heavy cream
1/2 cup unsalted butter
1 1/2 cups grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
Pinch of nutmeg (optional)
Fresh parsley, chopped
Grated Parmesan cheese
Optional: A twist of lemon zest for a citrus aroma
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Pour in the heavy cream, stirring constantly. Allow the mixture to come to a gentle simmer, then reduce the heat to low.
Gradually whisk in the grated Parmesan cheese, allowing it to melt and create a smooth, rich cheese sauce. Season with salt, pepper, and a pinch of nutmeg, if using.
Add the cooked fettuccine to the skillet and toss to coat the pasta thoroughly in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Continue to cook and toss the pasta over low heat for about 2-3 minutes to allow the flavors of fettuccine Alfredo to meld together.
Remove from heat and sprinkle with fresh parsley and additional Parmesan cheese before serving. Serve immediately for the best creamy texture.
