Fettucine Alfredo
Yes- you can make this at home! This usually ends up being a Sunday dinner around here, We always have these ingredients on hand. Plus it’s fast and easy. It’s just nice and satisfying on a Sunday night, when your tired from the weekend and getting ready for the week ahead.
Do you own a wisk? If not, please get one! It is really a must have kitchen tool. Especially for sauces and gravies. This recipe call for one to get our sauce silky and smooth. No one like lumpy sauce. It just doesn’t taste good guys! Please invest in one. You will use it more that you think you will!
Once you get this sauce down, you’ll never buy the jarred kind again. It’s really creamy and rich. The key to this one is really keeping things a a medium low temperature so all the flavors meld and the sauce thickens. Feel free to add some protein too. Leftover chicken would be really good. I always forget to do that!
The sauce is meant to coat the pasta, that’s all this recipe calls for. If you like things really saucy, feel free to double the recipe. One thing I will say – this needs to be eaten almost immediately. Make this one when you can call everyone to the table at the same time. This sauce just doesn’t do well, the longer it sits. If you have leftovers (we hardly ever do) just heat this up with a little butter and it will be delish! There are lots of different version of this one too. Here’s mine.
By the way, this really an Italian dish. It’s not wildly popular in Italy, but it does exist. It is said that the inventor of this dish came up with this when his with was pregnant because she had trouble eating most food! Aww!
Fettucine Alfredo
Ingredients
- 1 pound Fettucine
- 3 cloves garlic smashed
- 3 tablespoons flour
- 1 cup milk warm
- Parmesan cheese
- salt & pepper to taste
- 1/4 cup chicken optional
Instructions
- In a medium saucepan heat the garlic and butter over medium low heat.. Don't burn the garlic. Let it hang out for a a minute or too to get that garlic butter get yummy! Next sprinkle in your flour. Get out that wisk and incorporate that flour. It should look like a golden colored paste.
- Get out that wisk and incorporate that flour. It should look like a golden colored paste.
- Next, slowly add your warm milk. The milk has to be warm or you will get lumps. Not good. Wisk as you pour. Again- we don't want any lumps. You can fish out your garlic now if you like, or just leave it in!
- Once you have worked out the lumps, keep this at the medium low temperature while you cook you pasta. Stir occasionally. It should start to thicken up. If it isn't, raise the temperature a little. If you find the sauce is getting to thick, thin it with a little chicken broth or stock until it gets to the right consistency. You'll know it when you see it! Add you salt and pepper now.
- In the last few minutes of cooking your pasta, add the Parmesan cheese to the sauce and mix well. If the sauce is too thick add some of the pasta cooking water. Taste for seasoning.
- Pour the sauce over your pasta.
- Toss to coat the pasta.
- Serve with extra Parmesan cheese!
