Whole milk gives this homemade alfredo sauce a rich and creamy taste without using heavy cream. This sauce is easy to make, perfect for beginner chefs, and great for weeknights!
In a large dutch oven, melt the butter over medium-low heat.
Add the garlic and saute, stirring frequently, for 30 seconds, until fragrant.
Stir in the flour until well combined. It will make a paste.
Cook for a few minutes, until the mixture is bubbly and slightly darker in color.
Slowly add in the milk, ¼ cup at a time, whisking in completely before adding in the next addition. It will get thicker at first, and then slowly loosen up the more you whisk in the milk.
Bring to a simmer and cook, whisking constantly, for 5 minutes, to allow the sauce to thicken.
Turn off the heat, add in the cheese and season with salt and pepper.
Stir until you have a smooth sauce.
Stir in the cooked fettuccine pasta.
Garnish with additional grated cheese, freshly chopped parsley, and more pepper if desired.
Notes
Add chopped cooked chicken, shrimp, or steak to the pasta for added protein. You can also add in either spinach or peas if you want!