Better-than-Olive-Garden fettuccine alfredo

From the kitchen of Hannah Hensel of Rudolph, Wisconsin

8 ounces fettuccine noodles
4 tablespoons unsalted butter
2-3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
3/4 cup whole milk
1 teaspoon Italian seasoning
3/4 cup freshly grated
  Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish

Boil fettuccine noodles in a large pot of salted water until cooked to desired tenderness. Drain pasta, reserving 1 to 2 cups of the pasta water, if needed for the sauce. To make the sauce, melt butter in a skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant. Sprinkle the flour over the butter and garlic and sauté an additional one minute until combined and bubbly. Slowly whisk the cream and milk into the flour mixture, until a smooth sauce forms. Bring to a low simmer. Add remaining teaspoon of Italian seasoning and then the Parmesan cheese, one handful at a time, and stir until smooth. Remove from heat. Season with salt and pepper if desired. Toss cooked fettuccine with the sauce, using the reserved pasta water to loosen the mixture and thin the sauce as needed. Serve with fresh Parmesan cheese and a garnish of chopped parsley.


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