Fettuccine Alfredo

Name: Fettuccine Alfredo
Cuisine: italian
Ingredients: 400 g fettuccine pasta; 100 g unsalted butter, cut into cubes; 200 ml heavy cream; 100 g Parmigiano-Reggiano, finely grated; 50 g Pecorino Romano, finely grated; 1 clove garlic, minced; 1 tsp fine sea salt; ½ tsp freshly ground black pepper; Pinch of freshly grated nutmeg; 2 tbsp fresh parsley, chopped (optional)

Ingredients

400 g fettuccine pasta
100 g unsalted butter, cut into cubes
200 ml heavy cream
100 g Parmigiano-Reggiano, finely grated
50 g Pecorino Romano, finely grated
1 clove garlic, minced
1 tsp fine sea salt
½ tsp freshly ground black pepper
Pinch of freshly grated nutmeg
2 tbsp fresh parsley, chopped (optional)

Instructions

1Bring a large pot of salted water to a boil; cook fettuccine al dente according to package instructions, then reserve 1 cup of pasta water and drain.
2In a wide, heavy skillet over medium heat, melt the butter until it begins to foam, then add the minced garlic and sauté for 30 seconds, careful not to brown.
3Stir in the heavy cream, bring to a gentle simmer, and reduce the sauce by about one‑third, maintaining a velvety texture.
4Add the grated Parmigiano-Reggiano and Pecorino Romano, tossing continuously until the cheeses melt and the sauce thickens, seasoning with salt, pepper, and nutmeg.
5Transfer the drained fettuccine to the skillet, toss to coat, and add reserved pasta water a tablespoon at a time until the sauce clings smoothly to the pasta.
6Cook together for 1–2 minutes, allowing the pasta to absorb the sauce, then remove from heat.
7Plate the fettuccine, garnish with chopped parsley if desired, and serve immediately.

Source: llm-generated