Wednesday, August 18, 2010
I've only made alfredo a couple times, and with each effort, I think it gets increasingly better. This alfredo sauce was pretty good, and made for a satisfying Tuesday night dinner (and leftovers). I found the recipe through FoodGawker, and the recipe itself is on A Cozy Kitchen. I added the broccoli myself. I love broccoli in my fettucine alfredo.
Broccoli Fettucine Alfredo (recipe adapted from A Cozy Kitchen)
1 Tbsp olive oil
2 small garlic cloves, minced
1 Tbsp all purpose flour
1 1/4 cups milk
2 Tbsp cream cheese
1 1/4 cups grated Parmesan cheese, divided
4 cups cooked fettucine
broccoli crown, chopped
Cook fettucine according to directions. Prepare a pot of boiling water for the broccoli and cook a couple minutes until desired tenderness. Set pasta and broccoli aside. Melt butter in saucepan over medium heat. Add garlic and saute one minute. Stir in flour and cook for 30 seconds. The butter and flour thicken together, and then you gradually whisk in the milk until fully blended. Stir constantly and cook 8 minutes or until mixture is thick and bubbly. I would recommend using a whisk here to stir. Add in cream cheese and cook for 2 more minutes. Add 1 cup of the Parmesan. Toss pasta, broccoli and alfredo sauce together and top with extra Parmesan cheese.