Fettuccine Alfredo (American-Italian Version)

Ingredients

• 1 lb fettuccine pasta
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1.5 cups heavy cream
• 1.5 cups grated Parmesan cheese (use good quality Parmigiano-Reggiano if possible)
• 1/4 tsp freshly grated nutmeg (optional)
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
2. While the pasta cooks, melt the butter in a large skillet or sauté pan over medium heat.
3. Pour in the heavy cream and bring the mixture to a simmer, whisking occasionally. Let it simmer gently for about 2-3 minutes to slightly thicken. Reduce heat to low.
4. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Do not let it boil vigorously once the cheese is added.
5. Stir in the nutmeg (if using), and season with salt and pepper to taste. Keep the sauce warm over very low heat.
6. Reserve about 1/2 cup of the pasta water, then drain the cooked fettuccine.
7. Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss well using tongs to coat the pasta completely. If the sauce seems too thick, add a little reserved pasta water, a tablespoon at a time, until it reaches the desired consistency.
8. Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese, if desired.

Why It's Special

While different from the original Roman dish (which only uses butter, Parmesan, and pasta water), the American-Italian Fettuccine Alfredo is beloved for its sheer richness and creamy texture. Made luxurious with heavy cream, butter, and Parmesan, it's a decadent comfort food staple in Italian-American restaurants. Its simplicity and indulgent flavor profile have made it incredibly popular across the United States.