Indulge in the rich and velvety goodness of classic creamy alfredo fettucine pasta, made with just a few simple ingredients.
Servings: 4
Ingredients:
- 1 pound fettucine pasta
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup grated Parmesan cheese (freshly shredded is best)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Bring a large pot of salted water to a boil. Cook fettucine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
- In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes.
- Gradually pour in heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
- Remove sauce from heat and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add cooked fettucine to the cheese sauce and toss until coated, adding some reserved pasta water if needed to achieve a creamy consistency.
- Serve hot, garnished with chopped parsley if desired.
Nutrition Chart (per serving):
- Calories: 540
- Total Fat: 34g
- Saturated Fat: 22g
- Cholesterol: 80mg
- Sodium: 350mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 20g
Tips and Variations:
- Use high-quality Parmesan cheese for the best flavor.
- Add cooked chicken, shrimp, or bacon for added protein.
- Mix in steamed vegetables (e.g., broccoli, asparagus) for extra nutrients.
- Substitute half of the heavy cream with Greek yogurt for a lighter version.
- Try using different types of pasta, like spaghetti or linguine, for a change of pace.
- For a vegan version, replace butter with olive oil and use a plant-based milk alternative.