dinner · american
Classic Scratch Fettuccine Alfredo with Garlic & Ground Nutmeg
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Instructions
1
Bring a large pot of salted water to a rolling boil over high heat on the back burner.
2
Drop fettuccine pasta into the boiling water, stirring gently, and cook 9 minutes until tender yet al dente.
3
While pasta boils, set a 12-inch heavy skillet over medium heat, warming olive oil and half the butter.
4
Finely mince garlic cloves and chop fresh flat-leaf parsley on the cutting board while the skillet warms gently.
5
Add minced garlic to the melted butter in the skillet, swirling 1 minute until fragrant and lightly golden.
6
Pour heavy whipping cream into the skillet, stirring in ground nutmeg, half the salt, and cracked black pepper.
7
Simmer cream sauce gently over medium-low heat for 3 minutes until slightly thickened and bubbling softly at edges.
8
Scoop out half a cup of starchy pasta cooking water, then drain cooked fettuccine thoroughly in a colander.
9
Whisk grated parmesan cheese, remaining butter, and a squeeze of fresh lemon juice into skillet until completely smooth.
10
Tip drained fettuccine directly into skillet, tossing vigorously with splashes of reserved pasta water for glossy emulsified coating.
11
Season with remaining salt to taste, then swirl pasta into warm bowls, garnishing with fresh chopped parsley.
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