Italian · medium
Tagliatelle Alfredo
Butter and Parmigiano emulsified into a silky coat for fresh ribbons.
Steps
- 01
Melt butter in a wide skillet. Add cream and simmer gently until slightly thickened. Stir in garlic if using.
~5 min
- 02
Cook tagliatelle in salted boiling water until al dente. Reserve pasta water.
~6 min
- 03
Add pasta to the cream. Toss off heat with Parmigiano, pasta water, pepper, and nutmeg until silky.
~3 min
- 04
Plate immediately—Alfredo waits for no one.
~1 min
Tips
- Grate cheese fine so it melts into an emulsion.
- Loosen with pasta water instead of more cream if it tightens.