Ingredients:

  • 1 pound (450g) Fettuccine Pasta
  • ½ cup (115g) Unsalted Butter, cold, cut into cubes
  • 1 ½ cups (140g) Heavy Cream
  • 1 ½ cups (150g) Freshly Grated Parmesan Cheese, plus more for serving
  • ¼ teaspoon (1g) Freshly Ground Black Pepper
  • Salt, to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, melt butter in a large skillet over medium heat. Reduce the heat to low, add heavy cream, and gently warm until it just begins to simmer but do not boil.
  3. Reduce heat to low. Add the Parmesan cheese, a handful at a time, whisking constantly until fully melted and smooth. Add pepper and salt to taste. If the sauce seems too thick, add a tablespoon or two of reserved pasta water at a time until you reach the desired consistency.
  4. Add the drained pasta to the skillet with the sauce. Toss to coat evenly, ensuring every strand is covered in the luscious Alfredo sauce. If the sauce thickens too much, add a little more pasta water to loosen it.
  5. Serve immediately in warmed bowls, topped with additional freshly grated Parmesan cheese and a sprinkle of black pepper. Optional: Sprinkle with a tiny pinch of freshly grated nutmeg.