Ingredients
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook fettuccine according to the package instructions until al dente.
- Reserve 1 cup of pasta water, then drain and set aside.
Make the Roux
- In a large saucepan over medium heat, melt the butter.
- Sprinkle in the flour and whisk continuously for 1–2 minutes until lightly golden and smooth.
Add the Cream
- Slowly pour in the heavy cream while whisking to avoid lumps.
- Simmer the sauce for 2–3 minutes until it begins to thicken.
Season the Sauce
- Stir in parmesan cheese and mix until fully melted and creamy.
- Season with garlic powder, black pepper, Italian seasoning, and salt to taste.
Combine Pasta and Sauce
- Add the cooked fettuccine to the pan and toss until well coated.
- Add pasta water, a little at a time, until desired sauce consistency is reached.
Finish and Serve
- Stir in freshly minced parsley for freshness.
- Serve immediately with extra parmesan if desired.
Video
Notes
Tips for Success
- Use freshly grated parmesan for optimal melt and flavor—pre-shredded varieties may not blend as smoothly.
- Be careful not to overcook the pasta or sauce to maintain the perfect creamy texture.
- Adjust the garlic powder and seasoning to match your taste preferences.
- For added richness, stir in a splash of white wine or a pat of butter just before serving.
- Garlic bread or crusty baguette
- A light green salad with vinaigrette
- Grilled chicken or shrimp for added protein