Fettuccini Alfredo Goodness

We used this recipe during our fats and oils unit. The students loved this recipe, so I hope you have fun making it at home! Look out, it has a ton of FAT in it :)

Fettuccini Alfredo

3/4 c. butter

1/2 pkg. (4 oz.) cream cheese

2 1/2 Tbsp. flour

1/2 c. heavy whipping cream

1 1/4 c. whole milk

1/4 c. parmesan cheese

1 tsp. Italian seasoning

1 tsp. salt (to season noodles)

fettuccini noodles (enough for group)

To Cook Pasta:

1. Fill a large pot with water, about 3/4 full. Add salt to the water, place pan on high heat and bring to a boil.

2. When water is boiling, slowly add pasta and cook until it reaches the al dente stage-(soft, but not soggy).

3. Turn off heat and allow noodles to sit in water until they are ready to be served.

To Cook Alfredo Sauce:

1. In a large saucepan, melt the butter over medium heat. Watch this carefully! Do not let the butter burn.

2. Soften your cream cheese in the microwave for about 30-40 seconds so that it will melt in the saucepan more easily.

3. Add the cream cheese to the butter and mix until smooth. Then, add flour all at once. Mix with a wire whisk until a paste forms. Allow flour paste to cook for about one minute.

4. Add 1/2 c. heavy whipping cream and whisk until smooth. Then add ONLY 3/4 c. of the milk. Save 1/2 c. of the milk to use later. Stir until smooth and allow to cook for 1 minutes, or until mixture thickens slightly.

5. Add grated parmesan cheese to sauce and stir until melted. Then, add the final 1/2 c. of whole milk. Add Italian seasoning. Stir until everything is smooth and combined. Salt and pepper to taste. Serve over warm pasta and eat. (You may also drain the noodles, place the noodles back in the pot and then pour the Alfredo sauce over all of the noodles at once.)