Fettuccine Alfredo

Ingredients

• 225 g fettuccine
• salt (To taste; also used to salt the pasta water.)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp fresh parsley (Freshly minced.)
• 0.5 cup butter
• 1.5 cup unsweetened heavy whipping cream
• 1 cup Parmesan cheese
• 1.5 tbsp all-purpose flour
• 1 cup reserved pasta water (Reserve from the cooked pasta; add as needed for consistency.)

Steps

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the fettuccine according to the package instructions until al dente.

3. 3

   Before draining, reserve 1 cup of the pasta water. Drain the fettuccine.

4. 4

   In a large saucepan, melt the butter over medium heat.

5. 5

   Sprinkle the flour over the melted butter and whisk to combine.

6. 6

   Cook the butter-and-flour mixture for 1–2 minutes, stirring constantly.

7. 7

   Gradually pour in the heavy whipping cream while whisking continuously to prevent lumps.

8. 8

   Bring the cream mixture to a simmer and cook for 2–3 minutes, or until slightly thickened.

9. 9

   Remove the saucepan from the heat.

10. 10

    Stir in the Parmesan cheese until it has melted and the sauce is smooth.

11. 11

    Season the sauce with salt, black pepper, garlic powder, and Italian seasoning.

12. 12

    Add the cooked fettuccine to the saucepan and toss to coat it in the sauce.

13. 13

    Add reserved pasta water as needed to achieve a creamy consistency.

14. 14

    Stir in the freshly minced parsley and serve hot.

Notes

The source does not specify an exact amount of pasta water to add beyond reserving 1 cup; add it only as needed to loosen the sauce.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• creamy
• stovetop
• quick meal