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The Boat Shed Kitchen

Fettuccine Alfredo with Garlic Cream Sauce

This creamy garlic fettuccine alfredo is made with a buttery roux, fresh garlic, and a blend of Parmesan and Romano cheese for a deep, cheesy flavor. The silky sauce clings to every strand of pasta, making it the ultimate comfort dish for pasta lovers.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 6 tablespoons salted butter high quality
  • 1 tablespoon garlic minced
  • 2 tablespoons all-purpose flour
  • 1½ cups heavy cream
  • 1½ cups whole milk 1% or 2% can be used if needed
  • ½ cup Parmesan cheese grated and at room temperature
  • ½ cup Romano cheese grated and at room temperature
  • Salt and black pepper to taste
  • 1 lb. fettuccine
  • Parsley to garnish

Method
 

  1. Cook the fettuccine according to package instructions.
  2. Begin the sauce while the pasta cooks.
  3. In a large saucepan, melt the butter over medium heat.
  4. Add garlic and cook for 1 minute.
  5. Whisk in the flour and stir for 1 minute to form a smooth roux.
  6. Gradually add the cream and milk, whisking continuously.
  7. See full steps with tips & photos → https://theboatshedcafe.com/fettuccine-alfredo-with-garlic-cream-sauce/

Notes

  • Use good-quality butter and cheese for the richest flavor.
  • Room-temperature cheese melts better and prevents clumping.
  • You can swap Romano for more Parmesan if preferred.