1 lb. dry fettuccine

  • cook following directions on package, but 1 minute less than al dente time
  • reserve 1/2 cup of pasta water then drain

3 Tbsp. butter
2 cups heavy cream

  • heat butter and cream in large saucepan for 15 minutes, stirring constantly

2 oz. parmesan cheese, grated
3/4 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. garlic powder
1/4 tsp. chipotle powder

  • add cheese, spices, and drained pasta
  • stir well until cheese is melted and pasta is al dente, about 2 minutes
  • add pasta water as needed if sauce is too thick

source: Cook’s Illustrated, p. 165.

02/23/2021: Replacing deeply-flawed old recipe with solid recipe from Cook’s.

03/21/2023: Adding more spices like I usually make it these days.