Fettuccine Alfredo (Simple Creamy Sauce From Scratch)

How to Make Fettuccine Alfredo (Simple Creamy Sauce From Scratch)

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Cook the fettuccine until just shy of al dente according to package directions. Before draining, reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta.

   For this step

   • 12 ozdry fettuccine
   • 1 1/2 tspkosher salt (for pasta water)
   
2. 2

   Step 2: Warm butter, garlic and cream

   While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in the heavy cream and bring to a gentle simmer, stirring to combine. Let simmer 1–2 minutes to slightly thicken.

   For this step

   • 6 tbspunsalted butter
   • 1 clovegarlic (minced, optional)
   • 1 cupheavy cream
   
3. 3

   Step 3: Create the cheese emulsion

   Reduce heat to low or remove the skillet from direct heat. Gradually whisk in the grated Parmigiano-Reggiano a handful at a time, whisking constantly to form a smooth sauce. If the sauce seems too thick or grainy, whisk in 2–4 tablespoons of the reserved pasta water at a time until silky and smooth.

   For this step

   • 1 1/2 cupsfreshly grated Parmigiano-Reggiano
   • 1 cupreserved pasta cooking water
   
4. 4

   Step 4: Toss pasta with sauce

   Add the drained fettuccine to the skillet and toss vigorously (or stir with tongs) to coat. Add more reserved pasta water as needed to loosen the sauce so it evenly clings to the noodles. Season with freshly cracked black pepper and taste for salt, adjusting as needed.

   For this step

   • 1/2 tspfreshly cracked black pepper
   
5. 5

   Step 5: Finish and serve

   Transfer pasta to warmed bowls, sprinkle with a little extra grated Parmigiano if desired, and garnish with chopped parsley. Serve immediately while the sauce is creamy and hot.

   For this step

   • 2 tbspfresh parsley (chopped, optional)
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Cook the fettuccine until just shy of al dente according to package directions. Before draining, reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Pour in the heavy cream and bring to a gentle simmer, stirring to combine. Let simmer 1–2 minutes to slightly thicken.
3. Reduce heat to low or remove the skillet from direct heat. Gradually whisk in the grated Parmigiano-Reggiano a handful at a time, whisking constantly to form a smooth sauce. If the sauce seems too thick or grainy, whisk in 2–4 tablespoons of the reserved pasta water at a time until silky and smooth.
4. Add the drained fettuccine to the skillet and toss vigorously (or stir with tongs) to coat. Add more reserved pasta water as needed to loosen the sauce so it evenly clings to the noodles. Season with freshly cracked black pepper and taste for salt, adjusting as needed.
5. Transfer pasta to warmed bowls, sprinkle with a little extra grated Parmigiano if desired, and garnish with chopped parsley. Serve immediately while the sauce is creamy and hot.