Fettuccine Alfredo
Equipment
Ingredients
Main ingredients
fettuccine (dry)
225 g
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tbsp
Italian seasoning
1 tsp
parsley (fresh, minced)
2 tbsp
butter (unsalted)
113 g
heavy whipping cream (unsweetened)
355 ml
parmesan cheese (freshly grated)
100 g
all-purpose flour
12 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente.
Reserve pasta water
Reserve 1 cup of pasta water before draining the fettuccine.
Melt the butter
In a large saucepan, melt the butter over medium heat.
Create the roux
Sprinkle flour over the butter mixture and whisk to combine. Cook for 1-2 minutes, stirring constantly.
Add cream and thicken
Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
Add parmesan cheese
Remove the saucepan from the heat and stir in parmesan cheese until melted and smooth. Season with salt, black pepper, garlic powder and Italian seasoning.
Combine pasta with sauce
Add the cooked fettuccine to the saucepan and toss to combine, adding reserved pasta water if needed to achieve a creamy consistency. Stir in freshly minced parsley and serve hot.
Original recipe
Storage
Best served immediately. Sauce may separate when reheated.
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