Time
20 minutes
Servings
6
Calories
114
This recipe for Best-Ever Fettuccine Alfredo uses a combination of Parmesan and Pecorino Romano cheeses, heavy cream, and a hint of nutmeg to create a rich, glossy, and perfectly balanced sauce. It's a quick and easy comfort food that comes together in about 20 minutes.
114
cal
3g
protein
9.5g
carbs
7.2g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| 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 |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| 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 |
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!
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