Rich, creamy Fettuccine Alfredo with buttery sauce and freshly grated Parmesan.

Scale

1 lb fettuccine

6 tbsp unsalted butter

2 cups heavy cream

2 cups Parmigiano-Reggiano

¼ tsp white pepper

¼ tsp nutmeg

Salt to taste

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1. Bring ingredients to room temperature.

2. Cook fettuccine until just under al dente.

3. Reserve pasta water.

4. Melt butter and add cream; reduce slightly.

5. Add cheese gradually, stirring constantly.

6. Toss pasta into sauce and rest for 2 minutes.

7. Serve hot on warmed plates.

Use freshly grated cheese for smoother texture.

Avoid overheating to prevent sauce separation.