15-Minute Alfredo
15-Minute Alfredo
Ingredients
For the Alfredo Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili flakes, or to taste
For the Pasta and Garnish
- 12 ounces fettuccine, cooked according to package directions
- 1/2 red onion, thinly sliced
- 1 cup broccoli florets, steamed or blanched
- 1/2 cup black olives, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon ground black pepper, or to taste, for garnish
Instructions
- 1
In a large skillet or pan, heat the olive oil and unsalted butter over medium heat until the butter is melted and shimmering.
⏱️ 2 min
- 2
Add the minced garlic to the pan and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the garlic and butter mixture. Whisk continuously for 1-2 minutes to create a smooth roux, ensuring there are no lumps.
⏱️ 2 min
- 4
Gradually pour in the heavy cream and milk, whisking constantly to incorporate them smoothly into the roux. Continue whisking until the sauce begins to thicken slightly.
⏱️ 3 min
- 5
Reduce the heat to low. Add the freshly grated Parmesan cheese to the sauce. Whisk continuously until the cheese is fully melted and the sauce is rich and smooth.
⏱️ 2 min
- 6
Stir in the sliced red onion and steamed or blanched broccoli florets into the sauce.
⏱️ 1 min
- 7
Season the sauce with salt, dried oregano, and red chili flakes. Stir well to combine all the flavors.
⏱️ 1 min
- 8
Add the cooked fettuccine pasta to the pan with the Alfredo sauce. Toss gently to ensure the pasta is evenly coated with the creamy sauce.
⏱️ 2 min
- 9
Serve immediately. Garnish each serving with a sprinkle of chopped fresh parsley, sliced black olives, and ground black pepper to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
15-Minute Alfredo
For the Alfredo Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili flakes, or to taste
For the Pasta and Garnish
- 12 ounces fettuccine, cooked according to package directions
- 1/2 red onion, thinly sliced
- 1 cup broccoli florets, steamed or blanched
- 1/2 cup black olives, sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon ground black pepper, or to taste, for garnish
Instructions
- 1
In a large skillet or pan, heat the olive oil and unsalted butter over medium heat until the butter is melted and shimmering.
⏱️ 2 min - 2
Add the minced garlic to the pan and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the garlic and butter mixture. Whisk continuously for 1-2 minutes to create a smooth roux, ensuring there are no lumps.
⏱️ 2 min - 4
Gradually pour in the heavy cream and milk, whisking constantly to incorporate them smoothly into the roux. Continue whisking until the sauce begins to thicken slightly.
⏱️ 3 min - 5
Reduce the heat to low. Add the freshly grated Parmesan cheese to the sauce. Whisk continuously until the cheese is fully melted and the sauce is rich and smooth.
⏱️ 2 min - 6
Stir in the sliced red onion and steamed or blanched broccoli florets into the sauce.
⏱️ 1 min - 7
Season the sauce with salt, dried oregano, and red chili flakes. Stir well to combine all the flavors.
⏱️ 1 min - 8
Add the cooked fettuccine pasta to the pan with the Alfredo sauce. Toss gently to ensure the pasta is evenly coated with the creamy sauce.
⏱️ 2 min - 9
Serve immediately. Garnish each serving with a sprinkle of chopped fresh parsley, sliced black olives, and ground black pepper to taste.
⏱️ 1 min