Fettuccine Alfredo

Ingredients

• 225g fettuccine
• Salt to taste
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp Italian seasoning — 2 tbsp freshly minced parsley
• 1 tsp Italian seasoning — 1/2 cup butter
• 1 tsp Italian seasoning — 1 1/2 cup unsweetened heavy whipping cream
• 1 tsp Italian seasoning — 1 cup parmesan cheese
• 1 tsp Italian seasoning — 1 1/2 tbsp all-purpose flour
• 1 tsp Italian seasoning — 1 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large saucepan, melt the butter over medium heat.
3. Sprinkle flour over the butter mixture and whisk to combine. Cook for 1-2 minutes, stirring constantly.
4. Gradually pour in the heavy whipping cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Remove the saucepan from the heat and stir in parmesan cheese until melted and smooth. Season with salt, black pepper, garlic powder and Italian seasoning.
6. Add the cooked fettuccine to the saucepan and toss to combine, adding reserved pasta water if needed to achieve a creamy consistency. Stir in freshly minced parsley and serve hot.