Ingredients
Equipment
Method
- Start the pasta - Boil fettuccine according to package directions. While water heats, begin your sauce.
- Melt butter - Heat butter in a large saucepan over medium heat. Add garlic and cook for one minute until fragrant.
- Add flour - Whisk in flour and cook for one minute, stirring constantly. This creates a roux that thickens your sauce and prevents separation.
- Pour in cream - Add heavy cream in splashes, stirring continuously. Follow with milk using the same method to prevent lumps.
- Bring to simmer - Heat mixture to a gentle bubble, then reduce to simmer. The sauce will thicken as it cooks.
- Stir in cheese - Lower heat and slowly add both cheeses, stirring until melted. Taste and season with salt and pepper if needed.
- Combine with pasta - Drain pasta and mix with sauce until well coated. The pasta absorbs the sauce and continues thickening.
- Serve immediately - Garnish with fresh parsley and serve right away for best results.
Notes
Pro Tips:
• Use fresh cheese shredded from blocks instead of pre-shredded for smoother melting
• Keep sauce warm but not hot when adding cheese to prevent separation
• Don't add extra cheese to thicken - the sauce continues thickening as it stands
• For saucier pasta, use 3/4 lb pasta instead of a full pound Storage & Reheating:
• Refrigerate up to 3 days or freeze up to 2 months
• Reheat using double boiler method for best results
• Add milk or chicken broth if sauce becomes too thick when reheating
• Use fresh cheese shredded from blocks instead of pre-shredded for smoother melting
• Keep sauce warm but not hot when adding cheese to prevent separation
• Don't add extra cheese to thicken - the sauce continues thickening as it stands
• For saucier pasta, use 3/4 lb pasta instead of a full pound Storage & Reheating:
• Refrigerate up to 3 days or freeze up to 2 months
• Reheat using double boiler method for best results
• Add milk or chicken broth if sauce becomes too thick when reheating