Fettuccine Alfredo

Ingredienti

• 1 pound Fettuccine
• 2 cups heavy cream ((UK double cream))
• 1 clove garlic (peeled and left whole (optional))
• 8 tablespoons salted butter ((1 stick US))
• 1 pinch nutmeg
• 3/4 cup freshly grated Parmesan cheese (plus more for serving)
• Salt and black pepper (to taste)
• Chopped fresh flat-leaf parsley (for garnish)

Preparazione

1. 1

   In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce. Reserve a half cup of the cooking water before draining.

2. 2

   While the pasta is cooking, heat the cream and garlic (if using) over low-medium heat in a deep saute pan.

3. 3

   Add butter and whisk gently until melted. Mix in the nutmeg and cheese. Season with freshly grated black pepper. Simmer over medium heat 5 to 7 minutes to thicken slightly. Remove and discard the garlic.

4. 4

   Add the pasta to the pan, and gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).

5. 5

   Taste for seasoning and add salt as needed. Serve immediately.