Fettuccine Alfredo

Instructions

1. Prepare the pasta water
   Fill a large pot with water, add a generous amount of salt (about 1 tablespoon), and bring to a rolling boil over high heat.
2. Cook the pasta
   Add the fettuccine to the boiling water and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.
3. Prepare the sauce base
   While the pasta is cooking, melt the butter in a large, deep skillet over medium-low heat. If using garlic, add it now and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, then reduce heat to low.
4. Create the cream sauce
   Gradually whisk in the grated Parmigiano-Reggiano cheese, adding it a handful at a time and whisking until melted before adding more. Continue until all cheese is incorporated and the sauce is smooth.
5. Season the sauce
   Add the black pepper, nutmeg, and salt to the sauce. Stir well to combine. If the sauce seems too thick, add a small amount of the reserved pasta water to thin it to your desired consistency.
6. Combine pasta and sauce
   Add the drained fettuccine directly to the skillet with the sauce. Using tongs, gently toss the pasta in the sauce until every strand is thoroughly coated. If needed, add more reserved pasta water to loosen the sauce.
7. Serve immediately
   Transfer the fettuccine alfredo to warmed serving plates. Garnish with additional grated Parmigiano-Reggiano, freshly ground black pepper, and chopped parsley. Serve immediately while hot and creamy.