Best Fettuccine Alfredo

Directions

1. *Note: For best results, grate your cheese using a Microplane, or the finest side of a box grater. Do not use pre-grated cheese, and stay away from any thicker grater sides, which are liable to cause a clumpy sauce.
2. Set a large pot of water on the stove over high heat to come to a boil. Add 2 tablespoons salt when it's at a simmer, and once it reaches a boil, add the fettuccine. Cook according to package instructions, except that you’ll reserve 1 cup of the cooking water before draining, and drain the pasta 1 minute earlier than the package recommends for al dente. (It’ll continue to cook in the sauce.)
3. In a large saucepan over a medium-low flame, melt butter with garlic. Add the pepper, and let it bloom in the butter for about 30 seconds—at this stage, the butter will be foaming, and making crackling noises. Add the heavy whipping cream, and whisk to fully combine. Let the mixture come to a rolling simmer, not a boil (adjust the flame if needed). Cook at a simmer uncovered for 2 minutes, giving it a whisk every 30 seconds. Turn the flame down to low and add half the cheese. Whisk until the cheese is fully melted and integrated, then add the second half and whisk again. At this point, you’ll have a super thick, creamy sauce.
4. With the flame still turned to low, add the cooked fettuccine to the cheesy sauce along with 1/2 cup reserved cooking water, and use pasta tongs or two large forks to fully combine. Taste, and if needed (depending on the saltiness of your cheese and cooking water), add the remaining 1/2 teaspoon of kosher salt, or more to taste. Feel free to add a little more pasta water as needed to bring everything together.
5. Serve immediately, topping each bowl with more grated cheese and parsley.