| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/4 teaspoon ground cloves
- Pinch grated nutmeg
- 2 1/2 cups whole milk, warmed
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 12 ounces dried fettuccine
- 2 tablespoons olive oil
- 1/2 cup thinly sliced shallots
- 2 cloves garlic, finely minced
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup finely minced fresh parsley
Instructions
- For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
- For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
- Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
- When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 766 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 30 g |
| Cholesterol | 76 mg |
| Sodium | 769 mg |
Reviews
It was very tasty. I needed to add less flour and slightly more pasta water to keep the sauce from clumping up. Definitely would make again!!
Excellent
This was really good! Followed the exact recipe and just added chicken. Perfect light taste and creamy pasta.
My family and I loved this recipe! I used 50% milk and 50% heavy cream, and added chicken which I mixed in at the same time as the fettuccini with the sauce! It was all together amazing! Would make again!
Delicious!!!
This dish will be added to our routine. My kids like it which says a lot for my kids
This video and recipe are about making a sauce. Why in the world would you begin preparing the sauce and then magically grab another pan with a finished sauce? How does that help me: the person who hasn’t been to a world-class culinary school? in reality, your video does nothing more than set someone up for failure.
Other than the ingredient list, this recipe is worthless.
I multipled this recipe to make almost 2 quarts of sauce and fed twenty young people. Since I had to hold it in a roaster for a bit, I mixed the cheese right into the sauce with quite a bit of pasta water and undercooked the pasta to allow for continued cooking and absorption of liquids. It was absolutely delicious! The students ate every bite and raved about it. I can’t wait to make it for my husband. Woohoo! I can cook like an iron chef!
I am visiting my daughter, husband, & my newborn grand baby, so I’ve been cooking & helping w/ the baby, etc. I knew her husband liked cream sauces so this Alfredo seemed perfect, but could I cook one of G. Zakarian, the Iron Chef’s , foo foo, usually exotic and pricey dishes? Well I did & it was fabulous! I added some chicken thighs braised in my own olive oil, chicken stock, & spice concoction, then deboned & cubed the meat. I topped the fettuccine w/ the chicken & more parsley. My son-in-love said,”It’s Really good” as he ate it up & my daughter said, “It always is!” , that is, my cooking…Oh yes, I’m of Italian descent & I enjoy cooking for my family!
Delicious!