Ingredients
1 lb (16 oz) fettuccine pasta
1/2 cup (1 stick) salted butter
2 cloves garlic, minced
1/2 tsp garlic powder
1/2 tsp salt (or to taste)
2 tbsp all-purpose flour
1 1/4 cups heavy whipping cream
1 1/2 cups whole milk
1 1/2 cups freshly grated Parmesan cheese
2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook fettuccine according to package directions, drain, and set aside.
- In a large skillet over medium heat, melt butter. Add minced garlic, garlic powder, and salt; whisk to combine.
- Sprinkle flour over the mixture and whisk again. Slowly add heavy cream and whole milk while whisking continuously. Bring to a boil, then reduce heat to low and simmer for 2–3 minutes.
- Gradually whisk in Parmesan cheese until the sauce is smooth and creamy.
- Add cooked fettuccine to the sauce and toss with tongs until well coated.
- Garnish with fresh parsley and serve immediately.
Notes
- Substitute linguine, pappardelle, tagliatelle, bucatini, penne, rigatoni, or cavatappi for variety.
- For extra protein, add grilled chicken, sautéed shrimp, or flaked salmon.
- Incorporate vegetables like steamed broccoli, sautéed mushrooms, roasted peppers, or asparagus for extra flavor and color.
- Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2 months (texture may change).
- Reheat gently over low heat, loosening with milk, cream, chicken broth, or pasta water if necessary.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 115mg
