Fettuccini Alfredo

Cook's Illustrated (September 2005)

Fresh egg pasta is essential. Warm the bowls for 5 minutes worth of creamy sauce. In a cold bowl, it will congeal in 60 seconds. This is too rich for a main course.
Bring to rolling boil.
4 1/2 qt water
  • Bring to simmer, medium saucepan, medium heat.
  • Reduce heat to low.
  • Reduce sauce to 2/3 c, 12-15 min.
1 c heavy cream
2 T butter
  • Ladle 1/2 c into each bowl to warm.
  • Rest of water used for pasta later.
4-6 serving bowls
Off heat, stir in.
1/2 c heavy cream
1/2 t salt
1/2 t pepper
  • Add to remaining boiling water.
  • Meanwhile...
9 oz fresh fettuccini
1 T salt
  • Return cream to simmer over medium-high.
  • Reduce to low.
  • Cook pasta until just shy of al dente.
  • Reserve 1/4 c pasta water
  • Drain.
  • Add to sauce.
  • Cook over low, tossing with tongs to combine, until pasta is coated and just al dente, 1-2 min.
previous cooked pasta
1 1/2 oz Parmesan
1/8 t fresh grated nutmeg
  • Stir in.
  • Sauce will look thin, but will thicken as it's served and eaten.
  • Quickly drain pasta bowls and serve immediately.
reserved pasta water