Fill a 5 quart pot with water for the pasta and boil. Cook the pasta using manufacturer’s directions.
Here’s a family favorite — Fettuccine Alfredo that is so easy to make, you’ll wonder what took you so long to make it! It’s one of those meals you can make in a hurry and it’s satisfying to everyone.
1 stick butter
6 cloves garlic, crushed
3 tablespoons all purpose flour
4 cups half and half
3/4 cup Reggiano parmesan
Melt the butter in a 4 quart saucepan over medium heat and add the crushed garlic. Allow the butter to bubble, making sure not to burn the garlic because it will ruin the sauce and you’ll have to start all over. Once the garlic is light golden in color, add the flour a little at a time and whisk into the butter to make a roux.
You will begin to see the flour turn a light golden color. When it reaches this point, add the half and half and whisk constantly to blend the flour into the liquid. Lower the heat but continue to whisk.
Next, add the Reggiano Parmesan cheese and incorporate thoroughly into the sauce. Taste the sauce to see if adding salt is necessary. Depending on your taste buds, it probably won’t be.
To test whether the sauce is thick enough to stick to the pasta, dip your spoon into the liquid and run your finger down the center of the back of the spoon. If the line you’ve made remains, your sauce is done, and you’re ready for an amazing dinner.
Drain the pasta and return it back to the pot you used to cook it in. Add the Alfredo sauce over top and stir the yumminess throughout. Spoon it into the bowls and sprinkle with chopped parsley.
Serves 4 to 6