Fettuccine Parmesan
Creamy, indulgent, and bursting with flavor, Fettuccine Parmesan is the ultimate comfort food that's perfect for weeknight dinners or special occasions. This classic Italian-inspired recipe features tender fettuccine pasta tossed in a rich, velvety sauce made from a luxurious blend of whole milk, heavy cream, and freshly grated Parmesan cheese. A touch of minced garlic and a pinch of black pepper elevate the dish with aromatic depth, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 30 minutes, this easy-to-make pasta dish is ideal for serving a crowd or enjoying an elegant homemade meal. Whether you're craving a creamy pasta dinner or hosting a dinner party, Fettuccine Parmesan is a timeless favorite that never fails to impress.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 4 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Grated Parmesan cheese
- 2 cloves Minced garlic
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 gallon Water
- 1 tbsp Salt (for pasta water)
- 1 tsp Olive oil
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt and 1 teaspoon of olive oil to the water.
Add the fettuccine pasta to the boiling water and cook according to the package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Sprinkle the flour into the skillet and whisk continuously for about 1 minute to form a roux.
Slowly pour in the milk and heavy cream, whisking constantly, until the mixture is smooth.
Allow the sauce to simmer for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
Reduce the heat to low and gradually stir in the grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is creamy.
Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Taste and adjust if necessary.
Once the pasta is cooked, reserve about 1/2 cup of pasta water before draining. Drain the pasta and add it directly to the skillet with the sauce.
Toss the pasta in the sauce until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Serve immediately, garnished with chopped fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 9404 mg | 409% | |
| Total Carbohydrate | 287.6 g | 105% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 36.4 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 2280 mg | 175% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
