Fettuccine Alfredo

Ingredients

• •400 g Fresh fettuccine
• •170 g Unsalted butter
• •240 ml Heavy cream
• •100 g Parmesan (finely grated)
• •1 pinch Nutmeg (freshly grated)
• •1 to taste Black pepper (freshly ground)
• •2 piece Garlic cloves (minced)
• •1 tablespoon Parsley (chopped)
• •1 to taste Salt (for pasta water)
• •30 ml Pasta water (reserved)

Instructions

1. 1

   Bring large pot of salted water to boil. Add fettuccine, cook until al dente (2-3 minutes for fresh). Reserve 1 cup pasta water before draining.

   💡 Salty water = flavorful pasta. Starchy pasta water loosens the sauce.

2. 2

   Melt butter in large skillet over medium. Add garlic, cook 30 seconds until fragrant. Do not brown.

   💡 Raw garlic = bitter. Golden garlic = sweet depth. Watch carefully.

3. 3

   Add cream, bring to gentle simmer. Cook 3-4 minutes until slightly thickened. Reduce heat to low.

   💡 Simmering develops cream flavor. Boiling can cause curdling.

4. 4

   Add parmesan gradually, whisking constantly. Add nutmeg. The sauce should be smooth and creamy.

   💡 Low heat prevents stringiness. Gradual addition prevents clumps.

5. 5

   Add drained pasta, toss to coat. Add pasta water a little at a time if needed for consistency.

   💡 The sauce should coat each strand. Pasta water is the secret to silky sauce.

6. 6

   Season with pepper ( parmesan is salty). Serve immediately with extra parmesan and parsley.

   💡 Alfredo is about creaminess - the pepper adds warmth, not heat.