Ingredients:
- 8 ounces (about 225g) fettuccine pasta
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Grated nutmeg (optional)
Instructions:
Cook the Fettuccine:
- Bring a large pot of salted water to a boil.
- Add the fettuccine pasta and cook according to the package instructions until it's al dente.
- Reserve about 1/2 cup of pasta cooking water, then drain the pasta.
Prepare the Sauce:
- In a large skillet or saucepan, melt the unsalted butter over medium heat.
- Pour in the heavy cream and stir to combine.
- Let the mixture simmer gently for about 2-3 minutes, allowing it to thicken slightly.
Add the Cheese:
- Gradually add the freshly grated Parmesan cheese to the cream and butter mixture, stirring constantly until the cheese has melted and the sauce is smooth. If the sauce seems too thick, you can thin it with a bit of the reserved pasta cooking water.
Season and Finish:
- Season the Alfredo sauce with salt and freshly ground black pepper to taste. Be cautious with the salt, as Parmesan cheese is naturally salty.
- Optionally, add a pinch of grated nutmeg for a subtle, aromatic flavor. Be sparing with nutmeg, as it can easily overpower the dish.
Combine the Sauce and Pasta:
- Add the cooked and drained fettuccine pasta to the Alfredo sauce.
- Toss the pasta in the sauce until it's well coated and creamy. If the sauce has thickened too much, you can add a little more pasta cooking water to achieve your desired consistency.
Serve:
- Garnish your Fettuccine Alfredo with chopped fresh parsley for a burst of color and freshness, if desired.
- Serve the dish hot, ideally right away to enjoy the creamy sauce at its best.
Enjoy your homemade Fettuccine Alfredo, a rich and luxurious pasta dish that's perfect for a special occasion or a comforting weeknight dinner.