We created this sauce with milk because most families have milk in the fridge. If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream. Feel free to use any cut of pasta you have.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 503kcal
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Ingredients
1pound(454g)fettuccine or pasta of choice, cooked to package instructions.
Cook pasta to al dente according to package instructions. Reserving some pasta water for thinning out the alfredo sauce if needed later, drain & set aside pasta & reserved water.
Heat a sauce pan on medium-high heat. Melt butter, then add garlic and cook translucent and fragrant (about 1 minute).
Whisk in flour and continue whisking to remove large clumps.
Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
Add the pasta to the alfredo sauce. Stir to coat the pasta. Add a little pasta water to thin out the sauce if needed. Add additional salt, pepper or cheese on top if needed.