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fresh fettuccine ribbons coated in a smooth ivory butter-cream Parmesan Alfredo sauce in a plain bowl, with no meat, vegetables or garnish
Melissa Hart

Restaurant-Style Fettuccine Alfredo

Fresh fettuccine gives this plain Alfredo a soft, quick-cooking base, with a garlic-infused cream sauce that stays focused on the cheese. Remove the crushed clove before tossing so its flavor is in the sauce without a large piece landing in one serving. Butter and Parmesan make a rich coating, so keep the portions sensible and serve immediately; this is an original home version of the restaurant style, with no claim to match a particular chain.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz fresh fettuccine
  • 1 tbsp fine salt for pasta water
  • 3 tbsp unsalted butter
  • 1 garlic clove lightly crushed
  • 1 cup heavy cream
  • 3/4 cup freshly finely grated Parmesan about 2 oz
  • 1/4 tsp fine salt for sauce
  • 1/8 tsp white pepper

Method
 

  1. Bring a large pot of water with the tablespoon salt to a boil. Melt butter with the crushed garlic in a wide skillet over low heat for 2 minutes without browning.
  2. Add cream, sauce salt and white pepper and simmer very gently for 3 minutes. Remove and discard the garlic clove.
  3. Cook fresh fettuccine according to its package time until just tender, reserving 1 cup pasta water before draining. Add pasta to the warm skillet with 1/4 cup reserved water.
  4. Remove from heat and toss while adding Parmesan gradually until smooth, using more pasta water a tablespoon at a time if needed. Divide among warm bowls and serve immediately.