World's Greatest Fettuccine Alfredo Recipe | Creamy, Cheesy Perfection

Transform your kitchen into a 5-star Italian restaurant with this World's Greatest Fettuccine Alfredo Recipe! Simple, creamy, and comforting, it’s the ultimate homemade Alfredo sauce experience. Plus, your cooking supports K9s for Warriors! The recipe is 👇 Introducing Cookin' with Wilson - a series of cookbooks that will not only tantalize your taste buds but will also make a difference in the world! Volumes 1 - 3 are now available in both digital and print formats at https://www.amazon.com/dp/B0B6H3812F?... Each format includes links to free videos that will guide you in creating the perfect meal. But that's not all! Volume 4 - Cajun Eats and Worldly Treats features a recipe that is not only delicious but also gives back. All proceeds received from the sale of Volume 4 will be donated to K9s for Warriors (https://k9sforwarriors.org/). Determined to end veteran suicide, K9s For Warriors provides highly-trained Service Dogs to military veterans suffering from PTSD, traumatic brain injury, and/or military sexual trauma. Donate to them directly (https://k9sforwarriors.org/) or by buying Volume 4, you can help make a difference in a Veteran’s life! So, what are you waiting for? Grab your copy of Cookin' with Wilson and indulge in some deliciousness while making a positive impact on the world! Take care, and best wishes for your best life, Mark R. Wilson ‪@cookinwithwilson‬ World's Greatest Fettuccine Alfredo Recipe The kitchen was quiet but for the steady simmer of butter and cream melding in the pan, the kind of silence that felt like peace after a long day. The sun dipped low behind the hills, casting a warm glow that softened the edges of everything. In that golden hour, the scent of garlic danced through the air, mingling with the rich promise of something more. It wasn’t about hunger—it was about comfort, about taking the simplest ingredients and turning them into something that wrapped around you like an old, familiar blanket. The grated cheese fell into the sauce, disappearing but transforming it into something luxurious, something smooth and rich. There was a patience to it, a slow stir that required nothing more than time and care. Fettuccine, fresh and tender, waited to be embraced by this creamy warmth. It wasn’t just a meal; it was a moment, a reminder that in the simplest acts—boiling water, stirring butter—we find solace, we find connection. And when the first bite passed your lips, you knew it was more than food. It was home. For the Pasta 12 ounces fresh fettuccine pasta (or high-quality dried fettuccine) Salt for the pasta water For the Sauce 1 cup heavy cream ¾ cup unsalted butter (1 ½ sticks) 2 cups freshly grated Parmigiano-Reggiano cheese (use the best quality you can find) 2 cloves garlic, finely minced ¼ cup freshly grated Pecorino Romano cheese (for extra depth of flavor) Freshly ground black pepper, to taste A pinch of freshly grated nutmeg (optional, for a hint of warmth) ½ cup pasta cooking water, reserved For Garnish Freshly chopped Italian parsley Extra grated Parmigiano-Reggiano or Pecorino Romano cheese Directions Bring a large pot of water to a rolling boil. Add a generous amount of salt to the water (it should taste like the sea). Cook the fresh or dried fettuccine until just al dente, about 2-3 minutes for fresh or according to package instructions for dried. Reserve ½ cup of the pasta cooking water before draining. Drain the pasta and set aside. In a large skillet or pan, melt the butter over medium-low heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Allow the cream to reduce slightly for about 2-3 minutes, stirring occasionally to prevent sticking. Reduce the heat to low. Gradually add the freshly grated Parmigiano-Reggiano and Pecorino Romano cheeses, whisking continuously until they melt into the sauce, creating a smooth and creamy consistency. The sauce should be thick but silky. If it becomes too thick, add a bit of the reserved pasta water, a tablespoon at a time, to thin it out. Add freshly ground black pepper to taste and a pinch of nutmeg if desired. The nutmeg adds a subtle warmth that enhances the flavors. Add the cooked fettuccine to the skillet, tossing gently to coat every strand of pasta with the luxurious Alfredo sauce. If needed, add more pasta water to achieve the perfect consistency. Continue tossing for about 1-2 minutes until the pasta is well-coated and the sauce clings beautifully. Divide the fettuccine Alfredo among warm plates or bowls. Garnish with freshly chopped parsley and extra grated cheese. Serve immediately while the dish is hot and the sauce is creamy.