ItalianMain CourseVegetarian

Classic Fettuccine Alfredo

Name: Classic Fettuccine Alfredo
Yield: 1 plate (about 11 oz)
Ingredients: 12 oz (340 g) dried fettuccine; 1 tbsp kosher salt, for the pasta water; 1 cup (240 ml) pasta cooking water, reserved; 4 tbsp (1/2 stick, 56 g) unsalted butter; 2 garlic cloves, finely grated; 1 1/4 cups (300 ml) heavy cream; 1 cup (90 g) Parmesan cheese, finely grated from a block; 1 pinch ground nutmeg; 1/2 tsp freshly ground black pepper, plus more to serve

Butter and heavy cream simmered in a skillet, stirred smooth with finely grated Parmesan and tossed with fettuccine. Ready in 20 minutes.

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