Description
A creamy and easy white parmesan alfredo sauce made with butter, garlic, cream, and parmesan cheese. This classic sauce coats pasta beautifully for a rich and indulgent meal.
Ingredients
Units
Scale
- 12 ounces (340 g) fettuccine pasta
- 1/4 cup (60 g) unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons (16 g) all purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) grated parmesan cheese
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 2 tablespoons (8 g) fresh parsley, chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle in flour and whisk for 1 minute to form a roux.
- Gradually whisk in whole milk and heavy cream until smooth.
- Simmer for 3-5 minutes until sauce thickens.
- Stir in grated parmesan, salt, and black pepper until fully combined.
- Toss the cooked pasta in the sauce until evenly coated.
- Garnish with fresh parsley and serve immediately.
Notes
- Use freshly grated parmesan for best results and smooth texture.
- Simmer sauce gently over medium heat to prevent curdling.
- Adjust seasoning to taste before serving.
- Reheat gently with a splash of milk if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 85 mg