Fettuccine Alfredo

Classic, creamy Fettuccine Alfredo made with butter, cream, egg yolks, and Parmigiano-Reggiano.

Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

9 ounces fresh fettuccine cooked al dente in lightly salted water with a little olive oil; reserve 1/4 cup pasta water
5 tablespoons unsalted butter quality
2 cloves garlic minced
1 1/4 cups heavy cream
2 large egg yolks
1 cup Parmigiano-Reggiano freshly grated, quality
1 teaspoon lemon zest finely grated
small pinch nutmeg freshly grated
1/4 teaspoon salt

Bring a large pot of lightly salted water to a boil and cook the fresh fettuccine until al dente; stir in a little olive oil and reserve 1/4 cup of the pasta cooking water before draining.
Melt the butter in a medium saucepan over medium-high heat, add the minced garlic, and cook for 2–3 minutes until fragrant but not browned.
Pour in the heavy cream and bring the mixture to a gentle simmer.
Whisk the egg yolks in a small bowl, then slowly whisk in 1/4 cup of the hot cream to temper the yolks.
Whisk the tempered yolk mixture back into the saucepan and cook, whisking constantly, until the sauce is lightly thickened, about 2 minutes.
Stir the freshly grated Parmigiano-Reggiano into the sauce until melted and smooth, then add the lemon zest, salt, freshly grated nutmeg, and 2 tablespoons of the reserved pasta water.
Transfer the hot, drained fettuccine directly into the sauce and toss with tongs until evenly coated, adding more reserved pasta water as needed to achieve a silky consistency.
Serve immediately for best texture.