Creamy Alfredo Pasta Express

# Components:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

02 - 4 qt water

03 - 1 tbsp salt

→ Alfredo Sauce

04 - 2 tbsp unsalted butter

05 - 1 cup heavy cream

06 - 1 cup freshly grated Parmesan cheese

07 - 2 cloves garlic, finely minced

08 - 1/2 tsp freshly ground black pepper

09 - 1/4 tsp nutmeg (optional)

10 - Salt to taste

→ Garnish (optional)

11 - 2 tbsp chopped fresh parsley

12 - Extra Parmesan cheese, for serving

# Method:

01 - Bring salted water to a boil in a large pot. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.

02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

03 - Pour in heavy cream and bring to a gentle simmer. Lower heat and whisk in Parmesan cheese. Stir continuously until cheese is melted and sauce is smooth and slightly thickened, about 2 to 3 minutes. Add nutmeg and black pepper.

04 - Transfer drained pasta into the skillet and toss to coat the noodles in the Alfredo sauce. Add reserved pasta water gradually if needed for preferred consistency. Adjust seasoning with additional salt as necessary.

05 - Serve the pasta hot, garnished with chopped parsley and extra Parmesan cheese as desired.

# Expert Advice:

01 -

There’s something magic about how quickly you get from a handful of simple ingredients to silky, satisfying pasta—no secret restaurant tricks here.
I discovered early on that even the pickiest eaters are powerless in the face of this sauce, and it’s forgiving if you want to toss in whatever’s hiding in the fridge.

02 -

If you let the cream boil too vigorously, your sauce might split and the texture won’t be silky.
Freshly grating the cheese makes all the difference; pre-grated Parmesan often won’t melt smoothly and can leave your sauce grainy.

03 -