📝 About This Recipe
Transport your senses to the heart of Rome with this luxurious, velvet-smooth Fettuccine Alfredo. Unlike the heavy, flour-thickened versions often found elsewhere, this recipe honors the authentic emulsion of high-quality butter and aged Parmigiano-Reggiano, enhanced with a touch of heavy cream for a modern, decadent finish. It is a masterclass in simplicity, where the quality of the dairy transforms humble pasta into a golden, shimmering masterpiece of Italian comfort.
🥗 Ingredients
The Pasta
- 1 pound Fresh Fettuccine (high-quality egg pasta is preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Golden Sauce
- 8 tablespoons Unsalted European-style Butter (cut into 1/2-inch cubes, at room temperature)
- 1.5 cups Heavy Cream (high fat content for stability)
- 2 cups Parmigiano-Reggiano (freshly grated on a microplane; do not use pre-shredded)
- 1 clove Garlic (smashed and peeled (for infusing only))
- 1/8 teaspoon Whole Nutmeg (freshly grated)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon White Pepper (finely ground to keep the sauce pristine)
- 1 cup Reserved Pasta Water (starchy water collected before draining)
For Garnish
- 1 tablespoon Fresh Italian Parsley (finely chopped for a pop of color)
- 2 tablespoons Extra Parmigiano-Reggiano (shaved for presentation)
👨🍳 Instructions
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1
Bring a large pot containing at least 4-6 quarts of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt; the water should taste like the sea.
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2
While the water heats, place a large, deep skillet or sauté pan over medium-low heat. Add the heavy cream and the smashed garlic clove.
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3
Simmer the cream gently for about 5-7 minutes, allowing it to reduce slightly and infuse with the garlic. Do not let it reach a hard boil.
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4
Remove and discard the garlic clove from the cream. Whisk in the cubed butter, one piece at a time, until the sauce is uniform and shimmering.
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5
Drop the fresh fettuccine into the boiling water. If using fresh pasta, it will only need 2-3 minutes; if using dried, cook for 2 minutes less than the package instructions for 'al dente'.
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6
Carefully ladle out 1 cup of the starchy pasta cooking water and set it aside before draining the pasta.
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7
Using tongs, transfer the pasta directly from the water into the skillet with the cream and butter. The small amount of water clinging to the noodles is beneficial.
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8
Turn the heat under the skillet to low. Sprinkle half of the grated Parmigiano-Reggiano over the pasta.
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9
Using a pair of tongs or a pasta fork, toss the noodles vigorously. This movement is crucial to emulsify the cheese into the fat and create a creamy sauce.
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10
Add the remaining cheese and a splash (about 1/4 cup) of the reserved pasta water. Continue tossing until the cheese is completely melted and the sauce coats each strand of pasta like silk.
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11
Season the sauce with the freshly grated nutmeg, white pepper, and sea salt. Taste and adjust seasoning if necessary.
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12
If the sauce appears too thick, add another tablespoon or two of the pasta water until the desired glossy consistency is achieved.
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13
Divide the pasta immediately into warm bowls. Garnish with a sprinkle of fresh parsley and shaved Parmigiano-Reggiano.
💡 Chef's Tips
Always use a block of Parmigiano-Reggiano and grate it yourself; pre-shredded cheese is coated in potato starch which will make your sauce grainy. Warm your serving bowls in a low oven before plating to prevent the dairy-based sauce from seizing and thickening too quickly. If the sauce begins to separate, add a tablespoon of hot pasta water and whisk vigorously to bring the emulsion back together. European-style butter has a higher butterfat content and less water, resulting in a much richer and more stable sauce. Do not overcook the pasta in the water; it will finish cooking for a minute in the sauce, absorbing the flavors.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Pinot Grigio or a Verdicchio to cut through the richness of the dairy. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a peppery, bright contrast to the savory pasta. A side of lightly blanched asparagus or sautéed broccolini adds a wonderful crunch and nutritional balance. Accompany with warm, crusty ciabatta bread to soak up every last drop of the golden Alfredo sauce. For an added protein boost, top with grilled shrimp or thinly sliced pan-seared chicken breast.