Alfredo Pasta Recipe
White Wine Garlic Bechamel Cream Sauce over Fettuccine
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Ingredients
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Pasta and Sauce
Method
Preparation
- 1
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
- 3
Add Flour
Sprinkle in the flour and whisk continuously for about 1 minute to form a roux.
- 4
Incorporate White Wine
Gradually whisk in the white wine, allowing it to simmer and reduce for about 2-3 minutes.
- 5
Add Heavy Cream
Slowly stir in the heavy cream and bring the mixture to a gentle simmer. Cook for an additional 3-4 minutes until it thickens.
- 6
Finish the Sauce
Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
- 7
Combine Pasta and Sauce
Add the cooked fettuccine to the sauce and toss to coat evenly.
- 8
Serve
Serve immediately, garnished with chopped parsley and additional Parmesan if desired.