Ingredients:

  • 1 lb fettuccine
  • 2 tbsp sea salt
  • 1/2 cup unsalted high-quality European butter
  • 1 1/2 cups heavy cream
  • 2 cups freshly grated Parmesan Reggiano
  • 2 cloves garlic, smashed and peeled
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 cup reserved starchy pasta water

Instructions:

  1. Bring a large stockpot of water to a rolling boil and add 2 tablespoons of sea salt. Note: The water should taste like the sea to properly season the pasta.
  2. Add the fettuccine and cook for 1-2 minutes less than the package directions until slightly firmer than al dente. Note: The pasta will finish cooking in the sauce later.
  3. Before draining the pasta, reserve at least 1/2 cup of the starchy pasta water using a heat safe measuring cup.
  4. In a heavy bottomed deep skillet, melt the butter over medium low heat until it starts to foam slightly.
  5. Add smashed garlic cloves and sizzle for 2 minutes to infuse the butter, then remove and discard the garlic. Note: This gives a subtle aroma without the bite of raw garlic.
  6. Pour the heavy cream into the skillet and bring to a gentle simmer. Maintain the simmer for 3-5 minutes until the cream is thick enough to coat a spoon.
  7. Whisk in the black pepper and nutmeg.
  8. Reduce heat to low and gradually whisk in the micro grated Parmesan Reggiano until the sauce is completely smooth and glossy.
  9. Add the cooked fettuccine and the reserved pasta water to the skillet.
  10. Toss vigorously with tongs for 1-2 minutes until every strand is coated in a velvety glaze.