Ingredients:

  • 1 lb (454g) dried fettuccine
  • 1 cup (240ml) reserved pasta water
  • 2 tbsp Kosher salt
  • 4 tbsp (56g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1.5 cups (150g) freshly grated Parmigiano-Reggiano
  • 2 cloves garlic, finely minced
  • 1/8 tsp freshly grated nutmeg
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Boil a large pot of water and add 2 tablespoons of Kosher salt. Cook the fettuccine until it is exactly two minutes before reaching al dente texture.
  2. Before draining the pasta, reserve 1.5 cups of the starchy pasta water (the 'liquid gold') to use for the emulsion.
  3. While the pasta boils, melt 4 tablespoons of butter in a large skillet over medium-low heat. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in the heavy cream and add the nutmeg. Bring to a gentle simmer for 3–4 minutes until slightly thickened.
  5. Add the undercooked pasta and 1/2 cup of the reserved pasta water to the skillet. Toss continuously over medium heat for 60 seconds to allow the pasta to absorb the sauce.
  6. Remove the skillet from the heat. Gradually whisk in the Parmigiano-Reggiano, adding more pasta water as needed to maintain a glossy, silk-like emulsion.
  7. Season with freshly cracked black pepper and garnish with fresh parsley before serving immediately.