Creamy Fettuccine Alfredo: A Classic Italian Recipe

Ingredients:

- 12 oz (340g) fettuccine pasta

- 6 tablespoons (84g) unsalted butter

- 6 tablespoons (90g) all-purpose flour

- 1 cup (250ml) heavy cream

- 1/2 cup (120g) grated Parmesan cheese

- Salt and black pepper, to taste

- Fresh parsley, chopped (optional)

Instructions:

1. Cook the fettuccine:

 Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. Make the Alfredo sauce: 

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes, stirring constantly.

3. Add the cream and Parmesan: 

Gradually pour in the heavy cream, whisking continuously. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened. Remove from heat and stir in the Parmesan cheese until melted. Season with salt and black pepper.

4. Combine the pasta and sauce: 

Add the cooked fettuccine to the Alfredo sauce and toss to combine. If the sauce seems too thick, add a bit of the reserved pasta water.

5. Serve and enjoy: 

Serve the Fettuccine Alfredo hot, garnished with chopped parsley if desired.

Tips and Variations:

Use high-quality Parmesan:

Freshly grated Parmesan cheese makes a big difference in the flavor and texture of the dish.

Add some protein: 

Cooked chicken, shrimp, or bacon can add a nice twist to the classic recipe.

Experiment with different pasta:

 While fettuccine is traditional, you can also try using other flat pasta shapes like pappardelle or tagliatelle.

Make it lighter:

Use half-and-half or a mixture of heavy cream and milk to reduce the calorie count.

What's your favorite pasta dish? Share with us in the comments below!