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Per serving
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- 1
Start the pasta, start the sauce
Put your fettuccine on to cook in well-salted water according to the package. While it cooks, melt the 6 tablespoons of cubed butter in a large saucepan over medium heat. Add the minced garlic and cook, stirring, for 1 minute, just until it smells sweet. Gradually stir in the 2 cups of cream, bring to a gentle boil, then reduce the heat and simmer uncovered until slightly thickened, 3 to 5 minutes, stirring constantly. Reduce heat to low.
- 2
Build the cheese sauce
Gradually whisk in 1/2 cup of the Parmigiano Reggiano and all 1/2 cup of the Romano, a little at a time so it melts smooth instead of clumping. Return to a gentle simmer and cook, stirring, until the sauce is just thick enough to coat the back of a metal spoon. Stir in the salt, pepper, and a dash of nutmeg.
- 3
Toss and finish
Drain the fettuccine and add it straight to the sauce. Toss well so every strand is coated. Sprinkle with the remaining 1/4 cup Parmigiano Reggiano and, if you like, a little minced fresh parsley. Serve it the second it's ready, while it's silky.
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Fettuccine Alfredo
Created by: PastaAndProsciutto
Ingredients
- 8 oz fettuccine
- 6 tbsp butter
- 2 garlic cloves
- 2 cup heavy whipping cream
- 3/4 cup Parmigiano Reggiano cheese
- 1/2 cup Romano cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- ground nutmeg
- fresh parsley
Instructions
- Start the pasta, start the saucePut your fettuccine on to cook in well-salted water according to the package. While it cooks, melt the 6 tablespoons of cubed butter in a large saucepan over medium heat. Add the minced garlic and cook, stirring, for 1 minute, just until it smells sweet. Gradually stir in the 2 cups of cream, bring to a gentle boil, then reduce the heat and simmer uncovered until slightly thickened, 3 to 5 minutes, stirring constantly. Reduce heat to low.
- Build the cheese sauceGradually whisk in 1/2 cup of the Parmigiano Reggiano and all 1/2 cup of the Romano, a little at a time so it melts smooth instead of clumping. Return to a gentle simmer and cook, stirring, until the sauce is just thick enough to coat the back of a metal spoon. Stir in the salt, pepper, and a dash of nutmeg.
- Toss and finishDrain the fettuccine and add it straight to the sauce. Toss well so every strand is coated. Sprinkle with the remaining 1/4 cup Parmigiano Reggiano and, if you like, a little minced fresh parsley. Serve it the second it's ready, while it's silky.