Description
Indulge in the creamy richness of this Best-Ever Fettuccine Alfredo recipe that combines Parmesan and Pecorino Romano cheeses with a luxurious cream sauce, creating a truly satisfying pasta dish.
Ingredients
Units
Scale
Cheeses:
- 1 1/2 ounces Parmesan cheese (not pre-grated)
- 1 1/2 ounces Pecorino Romano cheese (not pre-grated)
Pasta:
- 1 pound dried fettuccine pasta
Sauce:
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, finely grated or minced
- 3/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
Garnish:
- Coarsely chopped parsley leaves, for garnish (optional)
Instructions
- Prepare Cheeses: Finely grate Parmesan and Pecorino Romano cheeses.
- Cook Pasta: Boil salted water, cook fettuccine until al dente, then drain.
- Make Sauce: Melt butter in a skillet, add cheeses, heavy cream, garlic, salt, nutmeg, and pepper. Simmer until thickened.
- Combine: Add pasta and pasta water to the sauce, toss to coat.
- Finish: Adjust seasoning, garnish with parsley and more Parmesan.
Notes
- Refrigerate leftovers for up to 3 days.
- Reheat gently to prevent sauce separation.
Nutrition
- Serving Size: 1 serving
- Calories: 676
- Sugar: 4.4 g
- Sodium: 418.2 mg
- Fat: 41.2 g
- Saturated Fat: 25.5 g
- Carbohydrates: 59.7 g
- Fiber: 2.5 g
- Protein: 17.0 g
