Updated Jan 11, 2020
Broad noodles dripping with a velvety smooth cream sauce, that’s fettuccini alfredo.
Traditionally fettuccini alfredo uses heat from the noodles to melt the cheese. We use a roux to make the sauce for this recipe. This makes a silky smooth sauce that you can make in advance without all the extra fats of heavy cream. This gives a rich alfredo sauce without the guilt.
For best results, don’t skimp on the parmesan. Freshly grated is the only way to go.
Fettuccini Alfredo
A decadent pasta dish that is great by itself or on the side.
Ingredients
- ¼ lb fettuccini
- 1 tbsp butter
- 1 clove garlic minced
- 1 cup milk 1% to 3.25%
- 3 tbsp cream cheese
- 2 tsp all purpose flour
- 3 tbsp grated parmesan
- 1 tbsp fresh parsley
- ¾ tsp kosher salt
- pepper to taste
Instructions
- In a medium saucepan, melt the butter, add garlic and cook for approx. 1 minute. Add flour to the cooked garlic and stir for an additional minute.
- Add milk and a pinch of salt. Whisk constantly until sauce has thickened. Remove from heat, add the cream cheese, parmesan, parsley, and pepper. Stir until the cheese has melted.
- In a large pot of water, add salt and bring to a boil. Cook the pasta until al dente. Drain and rinse pasta. Return to the pot.
- Over low heat, combine the sauce with the pasta. If necessary, loosen the pasta and sauce with some additional milk.Serve with additional parmesan.
Notes
Calories are based on a serving size of ¼ cup cooked pasta w/ 1% milk
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