Fettuccini Alfredo
Fettuccini Alfredo
Ingredients
- 200 g fettuccine
- 40 g butter
- 1 tablespoon flour
- 200 ml cream
- 50 g Parmesan cheese, grated
- 1 pinch salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs
- 1 tablespoon parsley, chopped
- 3 to 4 tablespoons pasta water
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large pan or skillet over medium heat. Once melted, stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually pour in the cream, whisking continuously to prevent lumps. Continue to stir until the sauce is smooth and begins to thicken slightly.
⏱️ 3 min
- 4
Reduce the heat to low. Add the grated Parmesan cheese and stir until it has completely melted into the sauce, making it creamy.
⏱️ 2 min
- 5
Season the sauce with salt, black pepper, garlic powder, and mixed herbs. Stir in the chopped fresh parsley.
⏱️ 1 min
- 6
Before draining the pasta, reserve 3 to 4 tablespoons of the starchy pasta water. Add this reserved pasta water to the Alfredo sauce to help loosen it and achieve a silky consistency.
⏱️ 1 min
- 7
Drain the cooked fettuccine and immediately add it to the pan with the Alfredo sauce. Toss well to ensure all the pasta is evenly coated with the creamy sauce.
⏱️ 2 min
- 8
Serve hot, garnished with extra Parmesan cheese and fresh parsley if desired.
Kitchen Tools
Nutrition Facts (per serving)
Fettuccini Alfredo
- 200 g fettuccine
- 40 g butter
- 1 tablespoon flour
- 200 ml cream
- 50 g Parmesan cheese, grated
- 1 pinch salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs
- 1 tablespoon parsley, chopped
- 3 to 4 tablespoons pasta water
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large pan or skillet over medium heat. Once melted, stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually pour in the cream, whisking continuously to prevent lumps. Continue to stir until the sauce is smooth and begins to thicken slightly.
⏱️ 3 min - 4
Reduce the heat to low. Add the grated Parmesan cheese and stir until it has completely melted into the sauce, making it creamy.
⏱️ 2 min - 5
Season the sauce with salt, black pepper, garlic powder, and mixed herbs. Stir in the chopped fresh parsley.
⏱️ 1 min - 6
Before draining the pasta, reserve 3 to 4 tablespoons of the starchy pasta water. Add this reserved pasta water to the Alfredo sauce to help loosen it and achieve a silky consistency.
⏱️ 1 min - 7
Drain the cooked fettuccine and immediately add it to the pan with the Alfredo sauce. Toss well to ensure all the pasta is evenly coated with the creamy sauce.
⏱️ 2 min - 8
Serve hot, garnished with extra Parmesan cheese and fresh parsley if desired.