Fettuccine Alfredo

Ingredients

• 225 g fettuccine
• salt (to taste)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp Italian seasoning
• 2 tbsp parsley (freshly minced)
• 0.5 cup butter
• 1.5 cup unsweetened heavy whipping cream
• 1 cup parmesan cheese (high-quality recommended)
• 1.5 tbsp all-purpose flour
• 1 cup pasta water (reserved from cooking)

Steps

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the fettuccine according to package instructions until al dente.

3. 3

   Reserve 1 cup of pasta water before draining the pasta.

4. 4

   In a large saucepan, melt 1/2 cup of butter over medium heat.

5. 5

   Sprinkle 1 1/2 tbsp of all-purpose flour over the melted butter and whisk to combine.

6. 6

   Cook the flour and butter mixture for 1-2 minutes, stirring constantly to cook out the raw flour taste.

7. 7

   Gradually pour in 1 1/2 cups of heavy whipping cream, whisking continuously to prevent lumps.

8. 8

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

9. 9

   Remove the saucepan from the heat and stir in 1 cup of parmesan cheese until melted and smooth.

10. 10

    Season the sauce with salt, 1 tsp black pepper, 1 tbsp garlic powder, and 1 tsp Italian seasoning.

11. 11

    Add the cooked fettuccine to the saucepan and toss to combine.

12. 12

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

13. 13

    Stir in 2 tbsp of freshly minced parsley and serve hot.

Notes

Tips: Use high-quality parmesan cheese for the best flavor. Don’t overcook the fettuccine or sauce. Adjust the amount of garlic powder and Italian seasoning to taste.

Nutrition per serving

• main
• pasta
• vegetarian
• dinner
• creamy
• Italian-American