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 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.

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 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 sauce 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 combine.

13. 13

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

14. 14

    Stir in the freshly minced parsley.

15. 15

    Serve hot.

Notes

The source does not specify the exact amount of pasta water needed beyond reserving 1 cup; add it gradually as needed. Cook the fettuccine according to the package instructions.

Nutrition per serving

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