Fettuccine Alfredo
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Butter5 tbsps
All-Purpose Flour1 tsp
Ground Cloves2.5 cups
Whole Milk (warmed)340 g
Fettuccine (dried)2 tbsps
Olive Oil1 cup
Shallot (thinly sliced)2 cloves
Garlic (finely minced)Directions:
1
Watch how to make this recipe
2
For the bechamel: In a medium saucepan, melt the butter over medium flame
3
Add the flour and whisk until the texture of wet sand is achieved
4
Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes
5
Slowly whisk in the whole milk and bring the sauce to a simmer
6
Cook for 3 minutes, season with salt and pepper and set aside
7
For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt
8
Add the pasta and begin to cook
9
Meanwhile, in a large saute pan, heat the olive oil over medium heat
10
Cook the shallots and garlic until soft, about 4 minutes
11
Add the bechamel sauce, along with 1 cup of the pasta water
12
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
13
Toss with the cheeses and parsley, and season with salt and pepper