Creamy garlic Parmesan Fettuccine Alfredo Ingredients 1/4 cup salted butter 6 cloves garlic, finely minced 1 tbsp all purpose flour 1 1/2 cups unsweetened heavy whipping cream 1 cup chicken broth Salt to taste 1/2 tsp black pepper 1 tsp garlic powder 1/2 tsp Italian seasoning 1 tsp red chili flakes 3/4 cup freshly grated Parmesan cheese 1 tbsp parsley, finely chopped Pinch of freshly grated nutmeg (optional) 1 tsp fresh lemon juice 8oz pasta of choice 1/4 - 1/2 cup reserved pasta water, as needed Method: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining. In a large skillet over medium-low heat, melt the butter. Add the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to let it brown. Add the flour and whisk continuously for about 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth while whisking to prevent lumps. Add the heavy cream and stir until everything is well combined. Season with garlic powder, black pepper, Italian seasoning, red chili flakes, nutmeg (if using), and salt to taste. Let the sauce gently simmer for 3–5 minutes, stirring occasionally, until slightly thickened. Avoid bringing it to a rapid boil. Reduce the heat to low and gradually stir in the freshly grated Parmesan until melted and smooth. Add the cooked fettuccine and toss until evenly coated. Gradually add reserved pasta water, a little at a time, until the sauce reaches your desired silky consistency. Finish with fresh parsley and lemon juice. Toss everything together and adjust salt and pepper to taste. Serve immediately with extra freshly grated Parmesan, freshly cracked black pepper, and parsley. #Recipe #fettuccine #alfredo - @iramsfoodstory