Fettuccine Alfredo

From the kitchen of Carly

Silky ribbons of egg fettuccine coated in a luxurious sauce of butter, cream, and Parmigiano-Reggiano. This is Alfredo stripped to its essentials, where starchy pasta water becomes the secret to a clingy, glossy sauce that clings to every strand.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 to 9 ounce egg fettuccine in nests
  • 11/2 cup heavy cream
  • 11/2 stick unsalted butter, cut into pieces
  • 11/3 cup grated Parmigiano-Reggiano

Instructions

  1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

  2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

  3. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.