Description
This classic Alfredo sauce recipe creates a rich, creamy pasta dish perfect for fettuccine lovers. The sauce is made by combining butter, garlic, and a homemade roux with heavy cream and milk, then enriched with Parmesan and Romano cheeses for a velvety texture and deep flavor. Serve garnished with fresh parsley for an elegant finish.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Sauce
- 6 Tablespoons butter
- 1 Tablespoon garlic (minced)
- 2 Tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups milk
- ½ cup grated Parmesan cheese (room temperature)
- ½ cup grated Romano cheese (room temperature)
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh chopped parsley
Instructions
- Cook Pasta: Boil the fettuccine according to the package instructions until al dente. Set aside once cooked and drain well.
- Melt Butter and Sauté Garlic: In a large pot, melt the butter over medium heat. Add minced garlic and cook for about 45-60 seconds, stirring frequently until fragrant but not browned to avoid bitterness.
- Create Roux: Whisk in the flour continuously and cook for 1 minute. This step cooks out the raw flour taste and helps thicken the sauce.
- Add Cream and Milk: Slowly pour in the heavy cream while stirring constantly to combine without lumps. Then add the milk in the same manner, maintaining a smooth mixture.
- Simmer Sauce: Bring the sauce to a gentle simmer, then lower heat to maintain a low simmer for 3-4 minutes, stirring frequently. This allows the sauce to thicken to a creamy consistency without burning.
- Add Cheeses and Season: Stir in the grated Parmesan and Romano cheeses until fully melted and incorporated. Taste and adjust seasoning with salt and black pepper.
- Combine Pasta and Sauce: Add the drained fettuccine to the sauce in the pot, tossing gently to coat the pasta evenly with the Alfredo sauce.
- Garnish and Serve: Sprinkle with fresh chopped parsley before serving for a fresh, vibrant contrast.
Notes
- Use room temperature cheeses to help them melt smoothly into the sauce.
- Avoid boiling the sauce rapidly as it can break or curdle; gentle simmering is key.
- For a lighter version, substitute half-and-half for the heavy cream, but expect a less rich sauce.
- Freshly grated cheeses work best to ensure creaminess and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk to loosen the sauce.
