Ingredients:

  • ½ cup (113g) unsalted butter, cold and cubed
  • 2 cups (227g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
  • 1 cup (240ml) reserved pasta water, hot
  • Pinch of freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook your preferred pasta (fettuccine is traditional) according to package directions. Reserve about 1 cup of pasta water before draining.
  2. In a large skillet over medium-low heat, melt the butter until it's completely melted and just starting to bubble slightly. Be careful not to brown it.
  3. Reduce heat to low. Add about 1/3 of the Parmesan cheese to the melted butter. Whisk constantly until the cheese is melted and smooth.
  4. Gradually add the hot pasta water, about ¼ cup at a time, whisking vigorously after each addition until the sauce is smooth and emulsified. The sauce should thicken and become creamy.
  5. Continue adding the remaining Parmesan cheese in batches, whisking constantly until all the cheese is melted and the sauce is smooth and coats the back of a spoon.
  6. Season with salt, pepper, and a pinch of nutmeg (if using). Toss the cooked pasta with the Alfredo sauce and serve immediately.