Fettuccine Alfredo
Ingredients
Pasta
fettuccine
450 g
Sauce
unsalted butter
113 g
all-purpose flour
24 g
garlic cloves (minced)
5 pcs
heavy cream (room temperature)
360 ml
Italian seasoning
1 tsp
fresh black pepper
1 tsp
salt
1 tsp
garlic powder
1 tsp
fresh parsley (finely chopped)
1 tbsp
freshly grated parmesan cheese (grated)
150 g
pasta water
120 ml
Instructions
Cook the fettuccine
Bring a pot of generously salted water to a boil. Cook the fettuccine until al dente according to package instructions.
Reserve pasta water and drain
Reserve at least 1/2 cup of pasta water before draining. Drain and lightly toss the pasta with a drizzle of olive oil to prevent clumping.
Make the roux
In a large pan over medium-low heat, melt the butter. Cook for about 2 minutes until the foaming subsides. Sprinkle in the flour and mix continuously for 1 min until combined.
Add garlic and cream
Add the minced garlic and cook for about 2 mins until fragrant. Slowly pour in the heavy cream. Bring it to a gentle simmer and cook for about 3 mins, then reduce the heat and let it thicken slightly for another 2 mins.
Season the sauce
Add in the garlic powder, Italian seasoning, salt, and pepper. Cook for a minute before stirring in the fresh parsley. Add the grated parmesan, mixing until fully melted and smooth.
Combine pasta and sauce
Add the fettuccine directly into the sauce. Optionally pour in about 1/2 cup of the reserved pasta water and toss everything together over low heat. Cook and toss until the noodles are evenly coated and the sauce clings.
Serve
Top with extra parmesan and fresh parsley. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken in the fridge; add a splash of milk or cream when reheating.
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