This recipe focuses on creating a velvety, restaurant-style Alfredo sauce using heavy cream, butter, and Parmesan cheese.

Ingredients

For the Pasta

• 400 g Fettuccine pasta (or desired long pasta, such as Linguine)
• 2 litres Water
• 1 tablespoon Coarse Salt (for the pasta water)

For the Alfredo Sauce

• 115 g (1/2 cup) Unsalted Butter, cut into cubes
• 2 cloves Fresh Garlic, finely minced (optional, for flavor boost)
• 240 ml (1 cup) Heavy Cream (Double Cream)
• 150 g (1 1/2 cups) Freshly Grated Parmesan Cheese (Parmigiano-Reggiano preferred)
• 5 g (1 teaspoon) Salt (or to taste)
• 2 g (1/2 teaspoon) Freshly Ground Black Pepper
• Reserved Pasta Water

Kitchen Items Required

• Large Pot (for boiling pasta)
• Colander (for draining pasta)
• Large, Deep Skillet or Sauté Pan (wide enough to toss the pasta)
• Whisk
• Measuring Cups and Spoons
• Grater (for fresh Parmesan)
• Tongs
• Ladle (for reserving pasta water)

Instructions

Step 1: Cook the Pasta

1. Boil Water: Fill the large pot with approximately 2 litres of water and add the 1 tablespoon of coarse salt. Bring the water to a rolling boil over high heat.
2. Cook Pasta: Add the Fettuccine to the boiling water and cook according to the package directions until al dente (cooked through but still firm to the bite).
3. Reserve Water: Crucially, before draining, use a ladle to scoop out and reserve about 250 ml (1 cup) of the starchy pasta cooking water.
4. Drain: Drain the pasta immediately using a colander. Set the drained pasta aside.

Step 2: Prepare the Alfredo Sauce

1. Melt Butter: Place the large skillet over medium-low heat. Add the cubed unsalted butter. Allow it to melt fully and become fragrant, but do not let it brown.
2. Sauté Garlic (Optional): If using, add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant. Do not allow the garlic to burn or brown.
3. Add Cream: Pour in the heavy cream. Whisk continuously and bring the mixture to a gentle simmer. Reduce the heat to low to maintain the simmer for about 2–3 minutes, allowing the cream to slightly reduce and thicken. The temperature should remain below boiling, ideally below 95 °C, to prevent the cream from splitting.

Step 3: Combine and Finish the Sauce

1. Remove from Heat: Remove the skillet from the burner. This step is important to prevent the cheese from clumping or separating.
2. Add Cheese: Gradually add the freshly grated Parmesan cheese to the cream mixture, whisking constantly until the cheese is completely melted and the sauce is smooth and creamy.
3. Adjust Consistency: If the sauce appears too thick, slowly whisk in a small amount of the reserved hot pasta water (1–2 tablespoons at a time) until the desired velvety consistency is reached. The starch in the water helps the sauce emulsify and cling to the pasta.
4. Season: Stir in the salt and black pepper. Taste and adjust seasoning as needed.

Step 4: Toss and Serve

1. Toss: Add the drained Fettuccine pasta directly into the skillet with the Alfredo sauce. Use tongs to gently toss the pasta, ensuring every strand is completely coated in the rich, creamy sauce.
2. Serve: Serve immediately on warmed plates, garnished with a sprinkle of fresh Parmesan and black pepper.