Creamy Fettuccine Alfredo

Steps

1. 1.

   1.

   Boil The Pasta** Bring a large pot of water to a rolling boil and salt it well. Cook the fettuccine until just shy of al dente, about 1 minute less than the package says. Scoop out at least 250 ml of the starchy cooking water before you drain.

2. 2.

   Start The Butter Base

   While the pasta cooks, melt the butter in a wide skillet over medium-low heat. If you are using garlic, stir it in for 30 to 45 seconds until fragrant but not brown. Turn the heat to low so the butter stays gentle.

3. 3.

   Toss With Pasta

   Add the drained fettuccine straight to the skillet and toss to coat in butter. Splash in about 120 ml of the hot pasta water and keep tossing. The sauce should look glossy and start clinging to the noodles.

4. 4.

   Melt The Cheese

   Take the pan off the heat. Sprinkle in the Parmesan a handful at a time, tossing constantly. Add more pasta water a little at a time until you get a smooth, creamy sauce that coats every strand without clumps.

5. 5.

   Season And Finish

   Grind in the black pepper and add the nutmeg if you like a warm note. Taste and add salt only if needed; the cheese is already salty. Toss in most of the parsley.

6. 6.

   Serve Right Away

   Twirl into warm bowls and top with the remaining parsley and a little extra Parmesan. Alfredo waits for no one, so eat it while the sauce is still silky. If it tightens, loosen with a splash of hot pasta water.