Fettuccine Alfredo
Equipment
Ingredients
Ingredients
fettuccine
450 g
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
parmesan cheese (freshly grated)
150 g
pasta water
120 ml
Instructions
Cook the fettuccine
Bring a large pot of generously salted water to a boil and cook the fettuccine until al dente.
Make the roux
Melt butter in a large pan over medium-low heat, then add flour and stir continuously.
Add garlic and cream
Add minced garlic and cook until fragrant. Slowly pour in heavy cream and simmer until slightly thickened.
Season the sauce
Add garlic powder, Italian seasoning, salt, pepper, and parsley. Stir in grated parmesan until melted and smooth.
Combine pasta and sauce
Add cooked fettuccine directly to the sauce. Add pasta water if needed and toss until evenly coated.
Serve
Top with extra parmesan and fresh parsley. Serve immediately.
Original recipe
Storage
Best served fresh. Sauce may thicken when stored; loosen with a little milk or cream when reheating.
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