Fettuccine Alfredo
Fettuccine Alfredo
Ingredients
- 225 g fettuccine
- to taste salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons freshly minced parsley
- 1/2 cup butter
- 1 1/2 cups unsweetened heavy whipping cream
- 1 cup Parmesan cheese
- 1 1/2 tablespoons all-purpose flour
- 1 cup reserved pasta water
Instructions
- 1
Bring a large pot of salted water to a boil.
⏱️ 5 min
- 2
Cook the fettuccine according to package instructions until al dente. This typically takes 8-10 minutes.
⏱️ 10 min
- 3
Before draining the pasta, reserve 1 cup of the pasta water.
⏱️ 1 min
- 4
In a large saucepan, melt the butter over medium heat.
⏱️ 2 min
- 5
Sprinkle the all-purpose flour over the melted butter and whisk to combine, creating a roux.
⏱️ 1 min
- 6
Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 7
Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps and ensure a smooth sauce.
⏱️ 2 min
- 8
Bring the mixture to a gentle simmer and cook for 2-3 minutes, or until it has slightly thickened.
⏱️ 3 min
- 9
Remove the saucepan from the heat and stir in the Parmesan cheese until it is completely melted and the sauce is smooth.
⏱️ 2 min
- 10
Season the Alfredo sauce with salt to taste, black pepper, garlic powder, and Italian seasoning. Stir well to combine.
⏱️ 1 min
- 11
Add the cooked fettuccine to the saucepan with the Alfredo sauce and toss to combine, ensuring all the pasta is coated. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired creamy consistency is achieved.
⏱️ 2 min
- 12
Stir in the freshly minced parsley just before serving. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo
- 225 g fettuccine
- to taste salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons freshly minced parsley
- 1/2 cup butter
- 1 1/2 cups unsweetened heavy whipping cream
- 1 cup Parmesan cheese
- 1 1/2 tablespoons all-purpose flour
- 1 cup reserved pasta water
Instructions
- 1
Bring a large pot of salted water to a boil.
⏱️ 5 min - 2
Cook the fettuccine according to package instructions until al dente. This typically takes 8-10 minutes.
⏱️ 10 min - 3
Before draining the pasta, reserve 1 cup of the pasta water.
⏱️ 1 min - 4
In a large saucepan, melt the butter over medium heat.
⏱️ 2 min - 5
Sprinkle the all-purpose flour over the melted butter and whisk to combine, creating a roux.
⏱️ 1 min - 6
Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 7
Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps and ensure a smooth sauce.
⏱️ 2 min - 8
Bring the mixture to a gentle simmer and cook for 2-3 minutes, or until it has slightly thickened.
⏱️ 3 min - 9
Remove the saucepan from the heat and stir in the Parmesan cheese until it is completely melted and the sauce is smooth.
⏱️ 2 min - 10
Season the Alfredo sauce with salt to taste, black pepper, garlic powder, and Italian seasoning. Stir well to combine.
⏱️ 1 min - 11
Add the cooked fettuccine to the saucepan with the Alfredo sauce and toss to combine, ensuring all the pasta is coated. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired creamy consistency is achieved.
⏱️ 2 min - 12
Stir in the freshly minced parsley just before serving. Serve hot and enjoy!
⏱️ 1 min