Jeff Mauro’s Classic Fettuccine Alfredo | The Kitchen | Food Network

Jeff whips up a rich and decadent weeknight meal of extra-creamy pasta with a hearty helping of Parmesan cheese!
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Classic Fettuccine Alfredo
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

Kosher salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 tablespoons unsalted butter
One 9-ounce package fresh fettuccine
3/4 cup freshly grated Parmigiano-Reggiano, plus additional for garnish
Pinch freshly grated nutmeg

Directions

Bring a large pot of water to a boil. Add 1 tablespoon salt.

In a 4-quart saucepan, add 1 cup heavy cream, the butter and a pinch of salt and bring to a very light simmer over medium-low to low heat. Let reduce for about 15 minutes. Add the remaining 1/2 cup cream and season with salt and pepper.

Meanwhile, cook the pasta until super al dente. Reserve some pasta water and drain the pasta. Add the pasta to the reduced cream, along with the cheese and nutmeg. Stir to combine and adjust the thickness with pasta water if necessary. (Keep in mind the sauce and pasta will tighten up as it cools and as you plate it.) Taste and adjust the seasoning with more salt if necessary. Garnish with more cheese.

Serve instantly!

Cook’s Note

Instead of warming the bowls in a warm oven or microwave, ladle some hot pasta water into the bowl, let it warm for a bit, and then pour out the water.

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Jeff Mauro’s Classic Fettuccine Alfredo | The Kitchen | Food Network

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