Ingredients:

  • 1 pound (450g) dried fettuccine pasta (preferably fresh pasta)
  • 4 quarts (4 liters) water
  • 1 tablespoon (15ml) kosher salt (or sea salt)
  • ½ cup (115g) unsalted butter, cut into cubes
  • 2 cloves garlic, minced
  • 2 cups (475ml) heavy cream (double cream, if you're in the UK)
  • 1 cup (100g) freshly grated Parmesan cheese, plus extra for serving (Parmigiano-Reggiano preferred - the real deal!)
  • ¼ cup (25g) freshly grated Pecorino Romano cheese (optional, but adds a lovely tang)
  • ¼ teaspoon freshly grated nutmeg (trust me on this!)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Bring salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain pasta well.
  2. While pasta cooks, melt butter in the large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant (don't let it burn!).
  3. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5 minutes, allowing the cream to slightly thicken.
  4. Remove the skillet from the heat. Gradually whisk in Parmesan and Pecorino Romano cheese (if using) until smooth and melted. Stir in nutmeg. Season with salt and pepper to taste.
  5. Add the drained fettuccine to the skillet with the sauce. Toss gently to coat, adding reserved pasta water a little at a time to loosen the sauce if needed and create a creamy emulsion.
  6. Serve hot, garnished with fresh parsley and extra grated Parmesan cheese. Enjoy your fettuccine alfredo olive garden inspired dish!