How To Make Fettuccine Alfredo
Try a lighter plate of fettuccine alfredo for dinner tonight! It’s well-seasoned, creamy, and takes only 30 minutes to make.
Serves:
Ingredients
- 12ozfettuccine,or any pasta shape
- 1tbspextra virgin olive oil,or butter
- 4garlic cloves,pressed or finely-minced
- 3tbspall-purpose flour
- 1cupchicken stock
- 1cuplow-fat milk,like 1% milk
- ¾cupParmesan cheese,freshly-grated, plus more for topping
- ½tspsalt
- ¼tspblack pepper
- fresh parsley,chopped, optional
Instructions
-
Cook the pasta to al dente according to package directions in pot of generously-salted water.
-
Heat the olive oil in a large sauté pan over medium-high heat.
-
Add the garlic and sauté for 1 minute, stirring occasionally, until fragrant.
-
Sprinkle with flour, and stir to combine.
-
Sauté for an 1 minute to cook the flour, stirring occasionally.
-
Slowly add the chicken broth, whisking to combine until smooth.
-
Whisk in the milk, and bring the mixture to a simmer.
-
Let cook for an additional 1 minute until thickened, then stir in the Parmesan cheese, salt, and pepper, until the cheese melted.
-
Reduce heat to medium-low until the pasta is cooked.
-
Drain the pasta, then immediately add pasta to the sauté pan with the alfredo sauce.
-
Toss to combine.
-
Serve topped with chopped fresh parsley and parmesan cheese, and enjoy!
Nutrition
- Calories: 529.03kcal
- Fat: 13.27g
- Saturated Fat: 5.87g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 1.18g
- Carbohydrates: 75.30g
- Fiber: 3.07g
- Sugar: 6.68g
- Protein: 25.51g
- Cholesterol: 23.81mg
- Sodium: 578.62mg
- Calcium: 436.64mg
- Potassium: 404.26mg
- Iron: 1.99mg
- Vitamin A: 104.15µg
- Vitamin C: 4.34mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
