Serves 1
Directions
- 1Bring a large pot of salted water to a boil.
- 2Cook the fettuccine according to package instructions until al dente.
- 3Reserve 1 cup of pasta water before draining.
- 4In a large saucepan, melt the butter over medium heat.
- 5Sprinkle flour over the butter mixture and whisk to combine.
- 6Cook for 1-2 minutes, stirring constantly.
- 7Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps.
- 8Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
- 9Remove the saucepan from the heat and stir in parmesan cheese until melted and smooth.
- 10Season with salt, black pepper, garlic powder and Italian seasoning.
- 11Add the cooked fettuccine to the saucepan and toss to combine, adding reserved pasta water if needed to achieve a creamy consistency.
- 12Stir in freshly minced parsley and serve hot.
Ingredients
- 225 g fettuccine
- to taste Salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp freshly minced parsley
- 0.5 cup butter
- 2 cup unsweetened heavy whipping cream
- 1 cup parmesan cheese
- 1.5 tbsp all-purpose flour
- 1 cup reserved pasta water
Equipment
large potlarge saucepanwhisk
Tips
- Use high-quality parmesan cheese for the best flavor.
- Don’t overcook the fettuccine or sauce.
- Adjust the amount of garlic powder and Italian seasoning to taste.
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