Ingredients
- 1 pound fettuccine pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, cubed
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black or white pepper
- 1 pound lump crabmeat, picked over for shells
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until al dente. This means the pasta should be tender but still have a slight bite. Once done, drain the pasta and set it aside. To prevent sticking, you can toss it lightly with a teaspoon of olive oil.
2. Prepare the Alfredo Sauce Base
In a large skillet or saucepan, melt the butter over medium heat. Once fully melted, add the flour and whisk continuously for about one minute. This forms a roux, which will help thicken the sauce. Be sure to keep whisking to prevent the flour from burning.
3. Add the Milk and Thicken the Sauce
Slowly pour in the milk, whisking constantly to ensure a smooth mixture. Continue stirring until the sauce begins to thicken. This process usually takes about three to five minutes. The key to a smooth sauce is adding the milk gradually while whisking continuously to avoid lumps.
4. Incorporate the Cream Cheese and Parmesan
Once the sauce has thickened, add the cubed cream cheese. Stir gently until it is fully melted and incorporated into the sauce. Then, add the grated Parmesan cheese and mix until smooth and creamy.
5. Season the Sauce
Add the garlic powder, onion powder, salt, and black or white pepper. Stir well to combine. Taste the sauce and adjust the seasoning as needed. If you prefer a stronger garlic flavor, you can add a minced garlic clove instead of using garlic powder.
6. Fold in the Crabmeat
Gently add the lump crabmeat to the sauce, stirring carefully to avoid breaking up the crab too much. Reduce the heat to low and let the mixture simmer for a few minutes until the crab is heated through. Be cautious not to overcook the crab, as it can become tough.
7. Combine with the Pasta
Add the cooked fettuccine to the sauce, tossing until the pasta is evenly coated. If the sauce is too thick, you can add a splash of reserved pasta water to loosen it. Alternatively, you can serve the pasta on a plate and top it with the Alfredo sauce for a more elegant presentation.
Notes
How to Avoid Common Mistakes
- Lumpy Sauce: Always add the milk slowly while whisking to prevent lumps. If your sauce does become lumpy, strain it through a fine mesh sieve before adding the cheese.
- Overcooking the Crab: Since crabmeat is already cooked, it only needs to be heated through. Overcooking can make it rubbery. Add it at the end and let it warm gently.
- Sauce Too Thick or Too Thin: If your sauce is too thick, add a small amount of milk or reserved pasta water. If it is too thin, let it simmer a bit longer to thicken naturally.
Kitchen Efficiency Tips
- Prepping Ingredients First: Measure and chop all ingredients before starting to cook to streamline the process.
- Multitasking: While the pasta is cooking, you can prepare the sauce to save time.
- Using Fresh Ingredients: Freshly grated Parmesan melts better and provides a richer flavor than pre-packaged varieties.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes