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Wednesday, March 17, 2010

Favorite Fettuccini Alfredo

8 ounces dry fettuccini
4 1/2 tablespoons butter
2 1/2 tablespoons flour
2 cups milk (we use skim)
1-2 cloves garlic, minced
5 drops Tobasco
1/2 cup grated Parmesan

Cook pasta in a large pot of boiling salted water, according to directions.

Meanwhile, get your ingredients out. You'll definitely want to have the flour and milk measured and ready to add.

Melt butter in a saucepan or saute pan with high sides. Stir in flour and cook until flour is browned, but do not let it burn. Wisk in milk, garlic and Tobasco; stir until thickened. Stir in Parmesan.

Drain fettuccini. Serve sauce over pasta.

Makes 4 servings.

We like to add sliced mushrooms, cooked shrimp, or a sliced grilled chicken breast to make it a little more filling.


Rearys said...

This sauce was so good that Cole asked if I would make it again the "next night". It was really good on our spinach noodles, and made for a fun St. Patrick's Day. I think that if I made it again, I would add a 1/4 tsp. pepper, but that is just me. Thanks for the recipe Becca, it will be made often.