Name: Best-Ever Fettuccine Alfredo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1.5 ounce Parmesan cheese; 1.5 ounce Pecorino Romano cheese; 1 pound dried fettuccine pasta; 4 tablespoon unsalted butter; 2 cup heavy cream; 2 cloves garlic; 0.75 teaspoon kosher salt; 0.25 teaspoon freshly grated nutmeg; 0.25 teaspoon freshly ground black pepper; 1 garnish coarsely chopped parsley leaves

Original video

DinnerVegetarianComfort FoodQuick & EasyPasta & Noodles

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Parmesan cheese	1.5 ounce	5	0g	0g	0g
Pecorino Romano cheese	1.5 ounce	5	0g	0g	0g
dried fettuccine pasta	1 pound	48	2g	9g	1g
unsalted butter	4 tablespoon	11	0g	0g	1g
heavy cream	2 cup	45	0g	0g	5g
garlic	2 cloves	0	0g	0g	0g
kosher salt	0.75 teaspoon	0	0g	0g	0g
freshly grated nutmeg	0.25 teaspoon	0	0g	0g	0g
freshly ground black pepper	0.25 teaspoon	0	0g	0g	0g
coarsely chopped parsley leaves	1 garnish	0	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Parmesan cheese	1.5 ounce	5	0g	0g	0g
Pecorino Romano cheese	1.5 ounce	5	0g	0g	0g
dried fettuccine pasta	1 pound	48	2g	9g	1g
unsalted butter	4 tablespoon	11	0g	0g	1g
heavy cream	2 cup	45	0g	0g	5g
garlic	2 cloves	0	0g	0g	0g
kosher salt	0.75 teaspoon	0	0g	0g	0g
freshly grated nutmeg	0.25 teaspoon	0	0g	0g	0g
freshly ground black pepper	0.25 teaspoon	0	0g	0g	0g
coarsely chopped parsley leaves	1 garnish	0	0g	0g	0g

Directions

Step 1
Bring a large pot of heavily salted water to a boil. Meanwhile, finely grate 1 1/2 ounces Parmesan cheese and 1 1/2 ounces Pecorino Romano cheese.
Step 2
Add 1 pound dried fettuccine to the boiling water. Cook according to package directions, stirring frequently as fettuccine is prone to clumping, until al dente, 8 to 10 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
Step 3
Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Stir in the Parmesan cheese, Pecorino Romano cheese, 2 cups heavy cream, 2 finely grated garlic cloves, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon black pepper. Simmer, stirring frequently, until the sauce thickens and the sauce turns glossy, 3 to 5 minutes.
Step 4
Add the pasta and 1/4 cup of the reserved pasta water and toss to coat. Add more of the reserved pasta water a tablespoon at a time if needed to get a saucy consistency. Taste and season with kosher salt as needed. Garnish with coarsely chopped parsley leaves and more Parmesan if desired. The sauce will thicken as it sits, so you may need to toss in more pasta water if you go back for seconds!