1cupfreshly finely grated Parmesan cheese(plus more for serving)
Kosher salt and freshly ground pepper(to taste)
¼cupchopped fresh parsley
Red pepper flakes(to serve; optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
Meanwhile heat the milk and cream in a saucepan just until warm; don’t let it come to a simmer (you can also do this in a microwave).
While the milk is heating, melt the butter in a large, deep skillet over medium heat, then add the garlic cloves and stir for 1 minute, just until you can smell the garlic and it turns golden. Add the flour and stir for about 3 minutes until the flour is well incorporated and the mixture starts to lightly brown. Very slowly, pour the warmed milk mixture into the flour mixture, whisking constantly until all of the milk mixture is added, and the sauce is smooth. Bring to a gentle simmer and continue to cook, whisking frequently, until the mixture thickens. Add the Parmesan in a few batches, whisking after each addition until the cheese is melted and smooth. Season with salt and pepper, and whisk in the parsley.
When the pasta is cooked, drain it, and then add it to the skillet with the sauce. Turn off the heat and toss (tongs are good for this), until the pasta is well coated with the sauce. Serve immediately with red pepper flakes, if desired.
Video
Notes
Variations
Add some fresh herbs at the end, such as thyme or basil.
Try different-shaped pasta - fettuccine is the classic shape, but you can use any long skinny noodle or a chunky pasta shape - everything works with alfredo sauce!
Or feel free to add cubed cooked chicken, sautéed shrimp, air fryer shrimp, or chunks of poached salmon or crab to this recipe when you toss it before serving. For a vegetarian version, you can add little florets of cooked broccoli, sautéed mushrooms, halved cherry tomatoes, sun-dried tomatoes, or chopped roasted red pepper.