Quick and Easy Fettuccine Alfredo

By Serious Eats · 15 min

Ingredients

Instructions

1. In a large bowl, combine the grated Parmigiano-Reggiano, heavy cream, egg, cornstarch, olive oil and lemon zest if using. Season lightly with salt, heavily with black pepper, and whisk. Set aside.
2. In a large Dutch oven or saucepan, bring 2 quarts of water and 2 tablespoons of salt to a boil over high heat. Add the pasta and cook, stirring often, until cooked but still very firm, not quite al dente: about 45 seconds for fresh pasta, or 1 minute less than the package directions for dried.
3. Drain the pasta into a colander set over a large bowl. Measure out 2 cups of the cooking water and discard the rest. Return the pasta to the empty bowl, add the garlic and butter, and toss to coat.
4. Whisking constantly, slowly add 1 1/2 cups of the reserved pasta water to the cheese mixture. Pour the cheese mixture into the empty pot and scrape the bottom well.
5. Cook over medium-high heat, stirring constantly with a rubber spatula, until the mixture comes to a boil and thickens, about 45 seconds. Season with more salt and pepper to taste.
6. Add the pasta to the sauce and turn to coat. Just before serving, stir in more pasta water as needed to thin the sauce. Serve right away, topped with minced herbs, black pepper and cheese, and drizzled with olive oil.

Summarized from Serious Eats's video. Watch it for the details.

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