Quick and Easy Fettuccine Alfredo

By J. Kenji López-Alt · 20 min

Ingredients

Instructions

1. In a large bowl, combine the grated Parmigiano, cream, egg, cornstarch, olive oil and lemon zest if using. Season lightly with salt and generously with black pepper, whisk, and 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.
3. Add the pasta and cook, stirring often, until cooked but still very firm, about 45 seconds for fresh or 1 minute less than the package time for dried. Drain into a colander set over a large bowl, reserving 2 cups of cooking water in a measuring cup and discarding the rest.
4. Return the pasta to the empty bowl, add the garlic and butter, and toss to coat.
5. Whisking constantly, slowly add 1 1/2 cups of the reserved pasta water to the cheese mixture. Pour the mixture back into the empty pot and cook over medium-high heat, stirring constantly with a spatula, until it boils and thickens, about 45 seconds.
6. Season the sauce to taste with salt and pepper. Add the pasta and toss to coat. Thin with more pasta water as needed, then serve immediately, topped with herbs, pepper, more cheese and a drizzle of olive oil.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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