Recipe Background
Fettuccine Alfredo is such a phenomenally delicious dish... it's one that will never go out of style. Like, ever. To make sure you're experiencing the best of the best every time you twirl your fork into a bowl of it, we made the Best Fettuccine Alfredo! It has everything you yearn for in your Italian pasta love affair. Tender, thick fettuccine egg noodles dancing in a rich, creamy, savory parmesan sauce. Simple, but oh, so, so yummy. Get your fix of the Italian classic and make sure it's out-of-this-world amazing every single ding dang time you indulge. Best Fettuccine Alfredo promises with all of its heart (and cheese) that it will be!
Fettuccine Alfredo is such a phenomenally delicious dish... it's one that will never go out of style. Like, ever. To make sure you're experiencing the best of the best every time you twirl your fork into a bowl of it, we made the Best Fettuccine Alfredo! It has everything you yearn for in your Italian pasta love affair. Tender, thick fettuccine egg noodles dancing in a rich, creamy, savory parmesan sauce. Simple, but oh, so, so yummy. Get your fix of the Italian classic and make sure it's out-of-this-world amazing every single ding dang time you indulge. Best Fettuccine Alfredo promises with all of its heart (and cheese) that it will be!
Ingredients
- 2 (8.8-ounce) packages fettuccine egg pasta
- 1/2 cup butter
- 1 clove garlic finely minced
- 2 cups heavy cream
- 2 cups parmesan cheese shredded
- 1 lemon zested
- freshly ground nutmeg to taste
- salt to taste
- pepper to taste
- parsley to taste
- crushed red pepper to taste
Directions
- In a large pot of boiling salt water, cook the pasta to al dente according to the package instructions. Drain the pasta, reserving 2 cups of the pasta water.
- While the pasta cooks, in a large skillet over medium heat, add the butter and the garlic and sauté until the butter is melted and the garlic is fragrant, about 2-3 minutes.
- Add the cream to the butter mixture and simmer.
- Stir the parmesan, the lemon zest, and the nutmeg into the cream mixture, stirring until smooth.
- Stir the cooked pasta into the sauce mixture until combined, about 1-3 minutes.
- Season the pasta mixture with the salt and the pepper and add the crushed red pepper.
- If the sauce begins to stiffen, stir in the reserved pasta water.
- Serve warm and sprinkle with the parsley.
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