If anyone asks me what is my favorite pasta, the quick answer is Fettuccine Alfredo! This has been my favorite since I can remember. The perfect mixture of creamy and cheesy melts my heart every time. I assure you, this recipe is a must-try and for keeps!
This Fettuccine Alfredo recipe has been my go-to for years. This recipe is super simple and comes together in a breeze. A fool-proof recipe that guarantees the best Fettuccine Alfredo. If preferred, top this with crumbled bacon before serving and enjoy with a side salad (such as kale salad, Arugula salad, green salad, or Caesar salad), garlic bread, or veggies such as asparagus, green beans, or broccoli.
3 garlic cloves, chopped
1/2 c. butter, room temperature
2 tablespoons flour
1 package fettuccine
1 teaspoon kosher salt
2 c. cooking cream
1 c. freshly grated Parmesan
4 tablespoons Italian parsley, finely chopped
HOW TO MAKE FETTUCCINE ALFREDO
Step 1: Cook the fettuccine in a large pot of salted boiling water for 2 minutes less than the package directions. Drain when done, setting aside 1/4 c. of the pasta water.
Step 2: Melt the butter in a large saucepan. Once melted, add the garlic. Pour in the cream and gradually stir in the flour. Mix well, making sure the sauce has no bumps. To taste, season with salt and pepper.
Step 3: Next, add in 1 c. Parmesan cheese. Mix well until blended.
Step 4: Once the pasta is done, drain and quickly run under cold water.
Step 5: Add the pasta once the sauce has thickened. Toss well until the pasta is coated. Then, stir in the reserved pasta water.
Step 6: To taste, season with salt and pepper. Before serving, garnish the fettuccine Alfredo with some freshly grated Parmesan cheese, and parsley. Enjoy right away with your favorite sides!
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