Ingredients
- 6 tablespoons salted butter
- 1 tablespoon minced garlic (about 3-4 cloves)
- 2 tablespoons all-purpose flour
- 1 ¼ cups heavy whipping cream
- 1 ½ cups whole milk
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- 16 oz fettuccine pasta
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot for pasta
- Large saucepan or deep skillet
- Whisk
- Box grater or microplane
- Measuring cups and spoons
- Tongs or pasta fork
Step-by-Step Instructions
It all starts with the foundation: the roux. In my large saucepan, I melt the butter over medium heat. Once it’s foaming slightly, I add the fresh minced garlic. Here’s my first learned-the-hard-way tip: don’t let the garlic brown! I sauté it for just 45-60 seconds, until it becomes incredibly fragrant but is still pale. Burnt garlic turns bitter and will haunt your entire sauce. As soon as that beautiful aroma hits my nose, I sprinkle in the two tablespoons of flour. I whisk it constantly for about two minutes. This cooks out the raw flour taste and creates the base that will thicken our sauce to that perfect, luxurious consistency. You’re looking for a pale golden, pasty mixture bubbling gently.(See the next page below to continue steps…)