Fettucine Alfredo
Servings 4
Equipment
- Medium Saucepan
- Large pot
Ingredients
- 1½ cup heavy cream divided
- 2 tbsp butter
- Sea salt and freshly cracked pepper to taste
- Pinch of fresh nutmeg grated
- 9 oz fettuccine cooked just shy of al dente
- ¾ cup fresh parmesan finely grated
Instructions
- Heat one cup of the heavy cream and butter in a large saucepan over medium-low heat until it simmers.
- Simmer for 12-15 minutes, stirring often, until it has reduced to about ⅔ cup.
- Remove from the heat and add the remaining ½ cup heavy cream.
- Stir to combine, then season with sea salt, freshly cracked pepper, and a pinch of freshly grated nutmeg.
- While the cream is reducing, heat water in a large pot until boiling.
- Season the water with sea salt, then add the fettuccine. Cook per instructions until just shy of al dente.
- Drain, reserving ¼ cup of pasta water.
- Meanwhile, return the cream mixture to a simmer over medium-high heat; reduce the heat to low, then add the drained pasta and the parmesan cheese.
- Cook over low heat, tossing the pasta with tongs to combine until the cheese is melted, the sauce has coated the pasta, and the pasta is al dente, 1-2 minutes.
- Stir in the reserved cooking water, if needed.
- Set aside to let it thicken for 1-2 minutes.
- Toss again, then serve in warmed bowls to let the sauce remain nice and creamy.
- Season with a bit more freshly cracked black pepper. Enjoy.