Classic Fettuccine Alfredo

Name: Classic Fettuccine Alfredo
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly cracked black pepper; 1 1/2 cups heavy cream; 2 tablespoons unsalted butter; One 9-ounce package fresh fettuccine; 3/4 cup freshly grated Parmigiano-Reggiano, plus additional for garnish; Pinch freshly grated nutmeg

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

I can’t think of anything better than curling up with a big bowl of warm, cheesy pasta, and fettuccine alfredo is the classic bowl you’ve been craving. The unsung hero of this indulgent "treat yourself" Italian-American meal is nutmeg, which helps cut the creamy richness with a nutty and slightly sweet note.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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Kosher salt and freshly cracked black pepper

1 1/2 cups heavy cream

2 tablespoons unsalted butter

One 9-ounce package fresh fettuccine

3/4 cup freshly grated Parmigiano-Reggiano, plus additional for garnish

Pinch freshly grated nutmeg

Directions

Bring a large pot of water to a boil. Add 1 tablespoon salt.
In a 4-quart saucepan, add 1 cup heavy cream, the butter and a pinch of salt and bring to a very light simmer over medium-low to low heat. Let reduce for about 15 minutes. Add the remaining 1/2 cup cream and season with salt and pepper.
Meanwhile, cook the pasta until super al dente. Reserve some pasta water and drain the pasta. Add the pasta to the reduced cream, along with the cheese and nutmeg. Stir to combine and adjust the thickness with pasta water if necessary. (Keep in mind the sauce and pasta will tighten up as it cools and as you plate it.) Taste and adjust the seasoning with more salt if necessary. Garnish with more cheese.
Serve instantly!

Cook’s Note

Instead of warming the bowls in a warm oven or microwave, ladle some hot pasta water into the bowl, let it warm for a bit, and then pour out the water.