Shred cheese and set aside to allow it to come to room temperature.
Add fettuccine noodles to a large pot of salted, boiling water. Cook according to time on package, until al dente.
Meanwhile, melt butter in a large skillet over medium heat. Add flour and stir for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer.
Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine.
Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
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Notes
*Do not use pre-shredded cheese.Add protein: For Chicken Fettuccine Alfredo stir in some fresh grilled chicken, or make Shrimp Fettuccine Alfredo.Add Vegetables: Stir in steamed broccoli or roasted asparagus.Healthier Fettuccine Alfredo: my lightened Alfredo recipe as tons of great reviews!Dairy Free Fettuccine: I recommend this recipe.Make Ahead Instructions: This sauce is best served fresh, but you can make it up to one day in advance if you'd like. When you reheat it, reheat it on the stove on a low heat, stirring frequently. Add a little milk or cream if needed to thin it.Freezing Instructions: Although the sauce is best right after it's made, you can freeze Alfredo sauce, but keep in mind that the texture may not be as smooth when reheating, because of the cream. Thaw sauce completely in the refrigerator then reheat on the stove gradually on a low heat, stirring frequently.