Fettuccine Alfredo
Creamy Italian pasta dish with fettuccine in a rich parmesan cheese sauce.
Equipment
Ingredients
Ingredients
fettuccine
225 g
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tbsp
Italian seasoning
1 tsp
parsley (freshly minced)
2 tbsp
butter
113 g
heavy whipping cream (unsweetened)
360 ml
parmesan cheese
100 g
all-purpose flour
12 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
Melt the butter
In a large saucepan, melt the butter over medium heat.
Make the roux
Sprinkle flour over the butter and whisk to combine. Cook for 1-2 minutes.
Add the cream
Gradually pour in the heavy cream, whisking continuously to prevent lumps. Bring to a simmer and cook until slightly thickened.
Add cheese and seasonings
Remove from heat and stir in parmesan cheese until melted and smooth. Season with salt, black pepper, garlic powder and Italian seasoning.
Combine pasta and sauce
Add the cooked fettuccine to the saucepan and toss to combine, adding reserved pasta water if needed. Stir in parsley and serve hot.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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