Ingredients:

  • 1 lb Dried Fettuccine
  • 2 tbsp Sea salt
  • 1/2 cup Reserved starchy pasta water
  • 1/2 cup Unsalted high-quality butter
  • 1 cup Heavy whipping cream
  • 1.5 cups Parmigiano-Reggiano, freshly grated
  • 2 cloves Garlic, smashed and peeled
  • 1/2 tsp Freshly cracked black pepper
  • 1 pinch Nutmeg

Instructions:

  1. Bring a large pot of water to a rolling boil and add the sea salt. Cook the fettuccine for 1-2 minutes less than the package instructions until al dente.
  2. Before draining the pasta, reserve at least 1 cup of the cloudy, starchy pasta water.
  3. In a deep skillet over medium heat, melt the butter until foaming. Add smashed garlic cloves and infuse for 2 minutes, then remove and discard the garlic.
  4. Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce for 3-5 minutes until the sauce slightly thickens and can coat the back of a spoon.
  5. Transfer the hot, drained fettuccine directly into the skillet. Sprinkle with freshly grated Parmigiano-Reggiano, black pepper, and nutmeg.
  6. Add 1/4 cup of the reserved pasta water and toss vigorously with kitchen tongs. The friction and starch will emulsify the sauce into a shimmering coating. Add more pasta water if the sauce is too thick.