CREAMY ALFREDO FETTUCINE PASTA

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:

  1. 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.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes.
  3. 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.
  4. Remove sauce from heat and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  5. Add cooked fettucine to the cheese sauce and toss until coated, adding some reserved pasta water if needed to achieve a creamy consistency.
  6. 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.

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