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Recipe courtesy of

Geoffrey Zakarian Fettuccine Alfredo

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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4 tablespoons butter

5 tablespoons all-purpose flour 

1/4 teaspoon ground cloves

Pinch grated nutmeg 

2 1/2 cups whole milk, warmed

Kosher salt and freshly ground black pepper

Fettuccine Alfredo:

Kosher salt and freshly ground black pepper

12 ounces dried fettuccine 

2 tablespoons olive oil 

1/2 cup thinly sliced shallots 

2 cloves garlic, finely minced 

1/2 cup grated Parmigiano-Reggiano 

1/2 cup grated Pecorino Romano cheese

1/4 cup finely minced fresh parsley


  1. For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
  2. For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
  3. Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
  4. When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.