Creamy Fettuccine Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
695 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Creamy Fettuccine Alfredo
Description
Creamy Fettuccine Alfredo starts by boiling salted water for cooking fettuccine to an al dente texture, reserving some pasta water before draining. Meanwhile, a roux is formed by melting salted butter and blending in flour, cooked briefly until lightly golden. Half and half is then whisked in gradually to create a smooth sauce base, seasoned with garlic powder and salt, and brought to a simmer without thickening excessively.
The saucepan is removed from heat before stirring in grated Parmesan to melt into the sauce, creating a rich, creamy texture with a mild garlic undertone. The cooked fettuccine is then tossed directly in the sauce to absorb flavors and become fully coated, utilizing reserved pasta water as needed for consistency. The finished dish has a harmonious balance of cream, cheese, and pasta.
This fettuccine Alfredo can be served immediately as a comforting meal alongside grilled chicken or steamed vegetables, or enjoyed on its own for the creamy texture and mild cheese flavor. It stays liquid enough to coat pasta smoothly without being overly thick or heavy, allowing the Parmesan and butter notes to shine without overpowering.
Ingredients
- 1 pound Fettuccine pasta
- 1 tablespoon salt for pasta water
- 1/4 cup butter salted
- 1/4 cup all-purpose flour
- 4 cups half and half
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 cups Parmesan Cheese grated
Instructions
- Bring a large pot of salted water to a boil to cook 1 pound fettuccine according to the package instructions. Use approximately 4 quarts of water combined with 1 tablespoon salt. Before draining the pasta use a liquid measuring cup to reserve 1 1/2 cups of the pasta water. Drain the cooked pasta once it reaches al dente.
- Meanwhile, melt 1/4 cup salted butter in a large skillet over low heat. Once melted, whisk in 1/4 cup all-purpose flour to form a paste. Increase the heat to medium and cook for 2 minutes, or until the flour becomes a light golden color.
- Gradually pour in 4 cups half and half whisking constantly. Then, stir in 1 teaspoon garlic powder and 1/2 teaspoon salt.
- Bring the sauce to a simmer, continuing to whisk constantly. As soon as it begins to simmer, turn off the heat and stir in 1 1/2 cups grated Parmesan cheese until melted.
- Add the drained fettuccine to the skillet and toss it in the sauce until it is thoroughly coated.
- Remove the skillet from the heat. The sauce will thicken as it cools. If you prefer a thinner sauce, add some of the reserved pasta water and toss to combine.
- Garnish the pasta with additional freshly grated Parmesan cheese before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 695kcal | 35% |
| Carbohydrates | 68g | 23% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 162mg | 54% |
| Sodium | 1001mg | 42% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1071IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 424mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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