Fettuccine Alfredo

Ingredients

• 225 g fettuccine
• salt (To taste; used to salt the pasta water and season the sauce.)
• 1 tsp black pepper
• 1 tbsp garlic powder (Adjust to taste.)
• 1 tsp Italian seasoning (Adjust to taste.)
• 2 tbsp fresh parsley (Freshly minced.)
• 0.5 cup butter
• 2 cup unsweetened heavy whipping cream
• 1 cup Parmesan cheese (High-quality Parmesan is recommended.)
• 1.5 tbsp all-purpose flour
• 1 cup reserved pasta water (Reserve before draining; add as needed to achieve a creamy consistency.)

Steps

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the fettuccine and cook according to the package instructions until al dente. Do not overcook the pasta.

3. 3

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

4. 4

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

5. 5

   Sprinkle the flour over the melted butter and whisk until combined.

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 it is slightly thickened.

9. 9

   Remove the saucepan from the heat and stir in the Parmesan cheese until melted and smooth.

10. 10

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

11. 11

    Add the cooked fettuccine to the saucepan and toss until coated in the Alfredo sauce.

12. 12

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

13. 13

    Stir in the freshly minced parsley and serve hot.

Notes

Use high-quality Parmesan cheese for the best flavor. Do not overcook the fettuccine or sauce. Adjust the garlic powder and Italian seasoning to taste.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• comfort food
• stovetop