📝 About This Recipe
Experience the ultimate Italian comfort food transformed into a modern kitchen miracle. This recipe captures the soul of the Roman classic—silky, buttery, and deeply cheesy—while utilizing the Instant Pot to infuse the pasta with a rich garlic-cream base. The result is a decadent, restaurant-quality Alfredo where every strand of fettuccine is perfectly coated in a glossy, emulsified sauce without the need for multiple pots.
🥗 Ingredients
The Pasta Base
- 1 pound Fettuccine pasta (broken in half to fit the pot)
- 2 cups Chicken broth (low sodium preferred)
- 2 cups Water (filtered)
- 4 tablespoons Unsalted butter (cut into cubes)
- 4 cloves Garlic (minced)
- 1/2 teaspoon Kosher salt (adjust to taste)
The Creamy Finish
- 1 cup Heavy cream (at room temperature)
- 1.5 cups Parmigiano-Reggiano (freshly grated, not the canned stuff)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated for authentic depth)
- 2 tablespoons Cream cheese (optional, for extra stability and silkiness)
Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Red pepper flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode. Add 1 tablespoon of the butter and the minced garlic. Sauté for about 1 minute until fragrant but not browned.
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2
Pour in the chicken broth and water. Use a wooden spoon to scrape any garlic bits off the bottom of the pot to prevent the 'Burn' notice.
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3
Add the salt and the remaining 3 tablespoons of butter to the liquid.
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4
Break the fettuccine noodles in half. Place them in the pot using a 'criss-cross' or 'staggered' pattern rather than a single stack; this prevents the noodles from clumping together into a single mass.
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5
Gently press the noodles down with a spatula so they are mostly submerged in the liquid. Do not stir them.
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6
Secure the lid and set the steam release valve to the 'Sealing' position.
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7
Cancel 'Sauté' mode and select 'Manual' or 'Pressure Cook' on High Pressure for 6 minutes.
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8
Once the timer goes off, perform a 'Quick Release' of the pressure immediately by moving the valve to 'Venting'. Use a long spoon to avoid the steam.
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9
Open the lid. If the noodles look stuck, use a pair of tongs to gently toss and separate them. Don't worry if there is still some thin liquid at the bottom; this will become our sauce.
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10
Stir in the heavy cream and the cream cheese (if using). The residual heat will melt the cream cheese quickly.
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11
Gradually add the freshly grated Parmigiano-Reggiano, one handful at a time, stirring constantly. This ensures the cheese melts into a smooth sauce rather than clumping.
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12
Add the cracked black pepper and the pinch of nutmeg. Continue to stir for 2-3 minutes; the sauce will thicken significantly as it stands.
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13
Taste and adjust seasoning with more salt or pepper if necessary.
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14
Garnish with fresh parsley and serve immediately in warmed bowls.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch which will make your sauce grainy. The 'criss-cross' method for laying noodles is vital—it allows the liquid to circulate between every strand. If the sauce seems too thick, splash in a little extra warm milk or broth to loosen it up. If the sauce seems too thin, let it sit for 5 minutes with the lid off; the starch from the pasta will naturally thicken it. For a lighter version, you can substitute half-and-half for heavy cream, though it won't be as luxuriously thick.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Chardonnay to cut through the richness. Serve alongside a simple arugula salad with a lemon vinaigrette for a bright contrast. A side of garlic herb focaccia is perfect for mopping up the extra Alfredo sauce. Top with grilled chicken breast or sautéed garlic shrimp for added protein. Finish with an extra dusting of lemon zest for a modern, citrusy lift.