Fettuccine Alfredo
Fettuccine Alfredo
Ingredients
- 225 g fettuccine
- salt, to taste
- 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. Cook the fettuccine according to package instructions until al dente.
⏱️ 10 min
- 2
Reserve 1 cup of pasta water before draining the fettuccine.
⏱️ 1 min
- 3
In a large saucepan, melt the 1/2 cup butter over medium heat.
⏱️ 2 min
- 4
Sprinkle the 1 1/2 tablespoons of all-purpose flour over the melted butter and whisk to combine. Cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually pour in the 1 1/2 cups of heavy whipping cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
⏱️ 5 min
- 6
Remove the saucepan from the heat and stir in the 1 cup of Parmesan cheese until melted and smooth.
⏱️ 2 min
- 7
Season the sauce with salt to taste, 1 teaspoon of black pepper, 1 tablespoon of garlic powder, and 1 teaspoon of Italian seasoning.
⏱️ 1 min
- 8
Add the cooked fettuccine to the saucepan with the Alfredo sauce and toss to combine. Add the 1 cup of reserved pasta water if needed to achieve a creamy consistency.
⏱️ 2 min
- 9
Stir in the 2 tablespoons of freshly minced parsley and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo
- 225 g fettuccine
- salt, to taste
- 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. Cook the fettuccine according to package instructions until al dente.
⏱️ 10 min - 2
Reserve 1 cup of pasta water before draining the fettuccine.
⏱️ 1 min - 3
In a large saucepan, melt the 1/2 cup butter over medium heat.
⏱️ 2 min - 4
Sprinkle the 1 1/2 tablespoons of all-purpose flour over the melted butter and whisk to combine. Cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually pour in the 1 1/2 cups of heavy whipping cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
⏱️ 5 min - 6
Remove the saucepan from the heat and stir in the 1 cup of Parmesan cheese until melted and smooth.
⏱️ 2 min - 7
Season the sauce with salt to taste, 1 teaspoon of black pepper, 1 tablespoon of garlic powder, and 1 teaspoon of Italian seasoning.
⏱️ 1 min - 8
Add the cooked fettuccine to the saucepan with the Alfredo sauce and toss to combine. Add the 1 cup of reserved pasta water if needed to achieve a creamy consistency.
⏱️ 2 min - 9
Stir in the 2 tablespoons of freshly minced parsley and serve hot.
⏱️ 1 min