Fettuccine Alfredo

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1. 1
   Cook 12 oz. fettuccine in a large pot of boiling salted water over high heat until al dente, according to package directions. Measure out 1 cup pasta cooking liquid; drain pasta and set aside.
2. 2
   Meanwhile, combine 4 oz. Parmigiano-Reggiano, finely grated (about 2 cups), ½ cup heavy cream, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, a few cranks of freshly ground black pepper, and half of 1 stick (½ cup) unsalted butter, cut into small pieces, in a cold medium Dutch oven or heavy-bottomed pot.
3. 3
   Transfer hot cooked pasta to cold pot with cheese mixture. Turn heat to medium and add ½ cup reserved pasta cooking liquid. Cook, stirring constantly, until cheese has mostly melted, about 3 minutes. Add remaining butter, one piece at a time, stirring constantly, until sauce thickens to a smooth, homogenous consistency, about 3 minutes. If pot looks dry or sauce starts to break, add more pasta cooking liquid (you may not need it). Season to taste and garnish with more Parmigiano-Reggiano. Editor’s note: This recipe for fettuccine Alfredo was first printed in the 1974 issue of ‘Gourmet’ and has since been updated for style and technique by the Epicurious team. Head this way for more of our creamiest pasta recipes →