Ingredients:
- 1 lb. fettuccine noodles
- ¼ cup butter
- 1 tbsp. flour
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup milk
- Freshly cracked salt and pepper, to taste
- 2 cups freshly shredded Parmesan cheese
- ½ tsp. Italian seasoning
- 1 tbsp. fresh chopped parsley, optional
Directions:
- Shred Parmesan cheese and set aside to allow it to come to room temperature.
- Boil a large pot of salted water. Add fettuccine noodles and cook according to time on package, until al dente.
- While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and freshly cracked salt and pepper, to taste.
- Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water if needed, tossing the noodles in the sauce to refresh and thin the sauce before serving. The sauce will thicken as it cools.
- Garnish with fresh parsley and a pinch of extra Parmesan on top.
