Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions. Drain and set aside.

2. Make the Sauce: In a large skillet, melt butter over medium heat. Whisk in the flour and cook for about a minute to remove the raw taste. Gradually pour in the milk, whisking constantly until the mixture is smooth and begins to thicken.

3. Blend in Cream Cheese: Cut the cream cheese into small cubes and stir into the sauce, continuing to whisk until fully melted and incorporated.

4. Enhance the Flavor: Add freshly grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Stir until everything is well blended and the sauce is smooth and creamy.

5. Fold in the Crabmeat: Gently add the lump crabmeat to the sauce, stirring carefully to ensure the crab is evenly distributed without breaking apart. Let the sauce simmer on low until the crab is warmed through.

6. Combine and Serve: Toss the cooked fettuccine with the sauce until every strand is coated, or serve the sauce over the pasta. Garnish with extra parsley if desired.

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 4

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