Fettuccine Alfredo

Ingredients

• 225 g fettuccine
• salt (To taste; use for the pasta water and sauce.)
• 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 water; 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.

3. 3

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

4. 4

   Meanwhile, melt the butter in a large saucepan over medium heat.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Stir in the freshly minced parsley and serve hot.

Notes

The source does not specify the exact amount of reserved pasta water to add after the initial 1-cup reservation; add it as needed for the desired creamy consistency.

Nutrition per serving

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