fettuccine alfredo

Ingredients

• 8 ounces fettuccine pasta
• 1/2 cup (1 stick) unsalted butter
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

1. Cook fettuccine according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, melt butter in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté for 1 minute, until fragrant.
4. Pour in heavy cream and bring to a simmer. Reduce heat and stir in nutmeg.
5. Season with salt and pepper to taste.
6. Add drained fettuccine to the skillet. Toss to coat, adding reserved pasta water a little at a time until desired creaminess is reached.
7. Stir in 1/2 cup grated Parmesan cheese. Toss until melted and well combined.

Notes

• For a richer flavor, use browned butter.
• Freshly grated Parmesan cheese is essential for the best flavor.
• Do not boil the cream, as this can cause it to separate.
• Serve immediately for the best texture.