Classic Fettuccine Alfredo
Classic Fettuccine Alfredo
Ingredients
For the Fettuccine
- 1/2 pound fettuccine
- 1 tablespoon salt, for pasta water, or as needed
For the Alfredo Sauce
- 1/2 cup unsalted butter, (1 stick)
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon Italian seasoning
- 1 1/2 cups Parmesan cheese, finely grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
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. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, melt the butter in a large stainless steel pan or skillet over medium heat until bubbling.
⏱️ 2 min
- 3
Sprinkle the flour into the melted butter and stir vigorously with a wooden spoon for 1-2 minutes, creating a roux. Cook until lightly golden, being careful not to burn it.
⏱️ 2 min
- 4
Gradually pour the heavy cream into the roux, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 5
Stir in the garlic powder, black pepper, and Italian seasoning. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 6
Reduce the heat to low. Add the grated Parmesan cheese to the sauce, stirring continuously with the wooden spoon until the cheese is completely melted and incorporated, creating a thick, smooth, and creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 4 min
- 7
Add the drained fettuccine directly into the pan with the Alfredo sauce. Using tongs, toss the pasta thoroughly to ensure every strand is generously coated in the rich, creamy sauce.
⏱️ 1 min
- 8
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Classic Fettuccine Alfredo
Ingredients
For the Fettuccine
- 1/2 pound fettuccine
- 1 tablespoon salt, for pasta water, or as needed
For the Alfredo Sauce
- 1/2 cup unsalted butter, (1 stick)
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon Italian seasoning
- 1 1/2 cups Parmesan cheese, finely grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
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. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, melt the butter in a large stainless steel pan or skillet over medium heat until bubbling.
⏱️ 2 min - 3
Sprinkle the flour into the melted butter and stir vigorously with a wooden spoon for 1-2 minutes, creating a roux. Cook until lightly golden, being careful not to burn it.
⏱️ 2 min - 4
Gradually pour the heavy cream into the roux, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 5
Stir in the garlic powder, black pepper, and Italian seasoning. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 6
Reduce the heat to low. Add the grated Parmesan cheese to the sauce, stirring continuously with the wooden spoon until the cheese is completely melted and incorporated, creating a thick, smooth, and creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 4 min - 7
Add the drained fettuccine directly into the pan with the Alfredo sauce. Using tongs, toss the pasta thoroughly to ensure every strand is generously coated in the rich, creamy sauce.
⏱️ 1 min - 8
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.