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1. Finely grate the Parmesan and Romano from blocks and let them come to room temperature so they melt smoothly. Mince the garlic very finely or grate it to a paste.
1 clove garlic,
1.5 cup Parmesan cheese, freshly grated,
0.5 cup Romano cheese, freshly grated
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2. Bring a large pot of water to a boil and add the kosher salt so it tastes noticeably salty. Cook the fettuccine for 1 to 2 minutes less than the package directions, until just shy of al dente, about 8 to 9 minutes. Reserve 1 cup of the starchy pasta water, then drain without rinsing.
12 oz fettuccine,
2 tbsp kosher salt (for pasta water)
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3. While the pasta cooks, melt the unsalted butter in a large, wide skillet over medium-low heat. Add the garlic and cook for 30 seconds until fragrant but not browned.
0.5 cup unsalted butter,
1 clove garlic
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4. Pour in the heavy cream, add the black pepper and nutmeg, and bring to a gentle simmer over medium-low heat. Simmer gently, stirring occasionally, for 5 to 7 minutes until the cream thickens slightly and coats the back of a spoon. Do not let it boil hard.
2 cup heavy cream,
0.5 tsp freshly ground black pepper,
1 pinch ground nutmeg
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5. Remove the skillet from the heat and let it stand for 1 minute. Add the Parmesan and Romano a handful at a time, whisking until each addition melts before adding the next, to make a smooth, glossy sauce.
1.5 cup Parmesan cheese, freshly grated,
0.5 cup Romano cheese, freshly grated
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6. Add the drained fettuccine to the sauce and toss with tongs over low heat for 1 to 2 minutes, adding reserved pasta water a splash at a time until the sauce is silky and clings to every strand. Taste and adjust with more pepper or salt if needed.
12 oz fettuccine,
2 tbsp kosher salt (for pasta water),
0.5 tsp freshly ground black pepper
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7. Divide among warm bowls and garnish with chopped parsley. Serve immediately, as the sauce thickens as it cools.
1 tbsp fresh parsley, chopped (garnish)
