Alfredo sauce

From the kitchen of Clarissa Duben of Faribault, Minnesota


6 tablespoons salted butter
1 tablespoon minced garlic
2 tablespoons flour
1 1/4 cups heavy whipping cream
1 1/2 cups whole milk
1 cup shredded Parmesan cheese
1 teaspoon garlic powder
16 ounces fettuccine noodles
Finely chopped parsley

Cook pasta according to package directions. Drain and set aside. In large skillet over medium heat, add butter and let melt. Add minced garlic and garlic powder. Whisk to combine. Sprinkle flour over butter and garlic mixture. Whisk together and then slowly add in heavy cream and milk while whisking. Let sauce begin to boil then reduce heat to low. Simmer for 2-3 minutes. Add Parmesan cheese and whisk together. Add cooked and drained fettuccine. Toss in sauce. Garnish with fresh parsley.


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