The first step in preparing this creamy fettuccine is to make a roux sauce; place a medium pot in the kitchen over medium low heat. When the pot begins to heat add the butter, stir gently with a spoon until the butter is completely melted. Then, add the wheat flour and stir until all the lumps disappear and the mixture becomes a very dense paste. Finally, add the cup of milk, and the Parmesan cheese, while stirring to prevent the mixture from sticking or burning, at first you will get a very diluted mixture but it will thicken. At approximately ten minutes the sauce will have the desired consistency. Remove the pot from the heat and set aside. If you are not going to cook the pasta immediately, cover the surface of the cream with plastic wrap, this will prevent a hard layer from forming on the cream. Likewise, if you have some lumps left you can place the sauce in the blender, and the result will be perfect. If the mixture is stuck to the bottom, remove the mixture from the pot, without scraping the bottom of the pot.
Prepare the pasta following the manufacturer's instructions. We used four cups of water, a teaspoon of salt, and cooked over high heat for seven minutes until the pasta was al dente. Strain the pasta, add a little butter to prevent sticking and let stand a few minutes. If you don't have enough butter, you can spray with a few drops of oil.
Peel the onion, and cut it into small squares, peel the garlic and crush it. Wash the paprika, remove the veins and seeds, cut into squares.
In another pot, place a tablespoon of oil, take it to the stove over medium heat. When it is very hot adding the onion, paprika, and garlic, cook them for about five minutes until the onion turns transparent, and begins to brown. Add the white sauce and stir carefully not to break the pasta and cook over low heat.
Add the crawfish (I use precooked crawfish, with 5 minutes on the stove it will be enough, covered for about 3 more minutes. If you don't buy pre-cooked crawfish, steam it for about fifteen minutes. Avoid cooking it with pasta because it is very delicate and tends to break.
Cut the green part the green onion and some coriander. Turn off the kitchen, place a little more Parmesan cheese on top, green onion and cilantro.
Serve hot with bread and parmesan cheese.
For this recipe, you can add almost any variety of cheese to your roux sauce. One of my favorite variations is with blue cheese. Another thing, if you can't get crawfish, try this recipe with shrimp or prawns but make it, it's worth it.