A delightful twist on the classic Alfredo, this recipe incorporates a rich and creamy garlic Parmesan sauce over tender fettuccine.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to keep the sauce light in color.
Add the minced garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Whisk in the flour and cook for a minute to remove the raw taste.
Cooking the flour ensures a smooth sauce without a raw flour taste.
Gradually whisk in the milk, stirring constantly until the mixture thickens.
Adding the milk slowly prevents lumps from forming.
Stir in the cream cheese until fully melted and incorporated.
Cut the cream cheese into small pieces to help it melt faster.
Add the Parmesan cheese and stir until melted and smooth.
Use freshly grated Parmesan for the best flavor and texture.
Combine the cooked fettuccine with the sauce, tossing to coat evenly.
If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
Serve the pasta topped with parsley and black pepper.
Serve immediately to enjoy the dish at its best temperature and texture.
