Homemade Fettuccine Alfredo

This easy homemade Fettuccine Alfredo starts with a simple butter-and-flour sauce, then adds milk, garlic and Parmesan cheese. It's a lighter-style Alfredo sauce and a good recipe for kids who are learning how to whisk and thicken a basic white sauce.

Ingredients

• 12 ounces fettuccine or other pasta
• 1 pound broccoli, chopped, optional
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 1 cup grated Parmesan cheese
• Reserved pasta cooking water, as needed

Directions

1. Cook the pasta according to the package directions. If using broccoli, add it during the last 3-4 minutes of cooking.
2. Before draining the pasta, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and broccoli and set aside.
3. Meanwhile, melt the butter in a large saucepan over medium heat.
4. Add the garlic and cook for about 30 seconds, stirring so it doesn't brown.
5. Whisk in the flour and cook for about 1 minute.
6. Gradually whisk in the milk until smooth.
7. Add the salt, pepper and nutmeg. Cook over medium heat, stirring frequently, until the sauce begins to thicken, about 3-5 minutes.
8. Remove the pan from the heat and gradually stir in the Parmesan cheese until melted and smooth.
9. Add the drained pasta and broccoli and gently toss until coated.
10. If the sauce is too thick, stir in a small amount of the reserved pasta water until it reaches the consistency you like.
11. Serve immediately with additional Parmesan cheese, if desired.