Fettuccine Alfredo

Ingredients

• 225 g fettuccine
• salt (To taste; also used to salt the pasta water.)
• 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
• 1.5 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 from the cooked pasta; add as needed for 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. Before draining, reserve 1 cup of the pasta water, then drain the pasta.

3. 3

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

4. 4

   Sprinkle the flour over the melted butter and whisk until combined. Cook for 1–2 minutes, stirring constantly.

5. 5

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

6. 6

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

7. 7

   Remove the saucepan from the heat. Stir in the Parmesan cheese until it has melted and the sauce is smooth.

8. 8

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

9. 9

   Add the cooked fettuccine to the saucepan and toss to coat. Add reserved pasta water as needed to achieve a creamy consistency.

10. 10

    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
• vegetarian
• Italian
• stovetop
• creamy
• quick meal