Pasta Alfredo

Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Cook 1 lb of fettuccine for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.

2. 2

   While pasta cooks, heat ½ cup of butter and 1 cup of heavy cream in a large skillet over medium-low heat. Bring to a low simmer, cook 2-3 minutes until slightly thickened.

3. 3

   Off heat (this is essential — boiling cheese splits), whisk in 1.5 cups of freshly grated Parmesan in handfuls, whisking between each so it melts smoothly.

4. 4

   Season with ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg (the secret that distinguishes great Alfredo).

5. 5

   Add the drained pasta directly to the sauce. Toss with tongs until coated. Add pasta water 1 tablespoon at a time until the sauce silkily coats every strand.

6. 6

   Finish with a final grating of Parmesan, more cracked black pepper, and chopped fresh parsley. Serve immediately on warm plates.