This simple Traditional Fettuccine Alfredo is the perfect indulgence meal without the effort. With just three simple ingredients, you can have an authentic Italian pasta on the table in just 15 minutes.
Coating noodles with butter, finely grated parmesan and pasta water makes a luscious sauce full of flavor. The starch in the pasta water makes the sauce cling perfectly to every strand of fettuccine. The simplicity of this dish makes it that much more enjoyable.
If you like pasta alfredo, try Spinach Pesto Pasta, Pesto Genovese, and Pesto Calabrese for more simple Italian inspired flavors.
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Ingredients
- Salted Butter- Grade AA Butter or European-Style Butter
- Pecorino Romano Cheese- This slightly tangier, sheep's milk cheese is my preference, but Parmigianino Reggiano or domestic parmesan cheese can work very well.
- Pasta Water- The starch in the pasta water is key to a silky sauce.
- Fettuccine- Fresh or dry can be used.
See recipe card for quantities.
How to Make Fettuccine Alfredo without Heavy Cream
Prepare the Sauce Ingredients
- Begin by grating fresh parmesan cheese. Place half of the grated cheese in a large bowl with chunks of salted butter.
- Next, cook fettuccine pasta in salted water until al dente (with tooth, bite).
- Reserve ½ cup of starchy pasta water.
Make the Pasta Alfredo
- Then, use tongs to transfer cooked noodles to the bowl with butter and grated cheese.
- Toss the pasta in the butter and cheese while slowly adding the pasta water and remaining ½ cup of parmesan cheese.
- Finally, the melted butter and melted cheese combine with the starchy water to make a creamy alfredo sauce.
Diana's Tips for Success
Top tip
To make a really smooth sauce, use freshly grated parmesan and grate the cheese on the fine side of the cheese grater.
If the cheese is coarsely grated or pre-grated it is harder to melt and could get stringy instead of creamy.
FAQ
The Original Fettuccine Alfredo gets its name from Chef Alfredo di Lelio who made this famous dish for his sick, pregnant wife. The combination of butter, cheese, noodles, and pasta water were filling and restorative. The simple pasta dish became a popular among Il Vero Alfredo's patrons and still is today. (Al Vero Alfredo)
The American version many of us are used to is made with a roux base of flour and butter and finished with heavy cream. The Italian version is a very simple pasta with butter.
Pasta al burro (pasta with butter) has been made in Italian homes forever, and the addition of regional cheeses like Parmigiano and Pecorino are a given. The authentic version of this simple dish is a comfort food cherished around Italy and among many Italian-American families as well.
I recommend Pecorino Romano. It is a sheep's milk cheese that isn’t aged for long. It has a bright, slightly tangy flavor and softer texture that makes it great for melting. The sheep’s milk will give this dish a bit more punch.
Parmigiano Reggiano cheese is a good option. As a cow’s milk cheese that is aged for over 12 months, it has a deep nutty flavor and dryer texture. It tastes very nice, but takes a little more coaxing to get a truly creamy sauce.
Related Recipes
- Shrimp Sausage and Broccolini Pasta
- Classic Shrimp Scampi
- Slow Cooker Pork Ragu
- 15-Minute Pasta with Cream Tomato Sauce
Serve this Dish With...
- Italian Stuffed Artichokes
- Italian Grilled Chicken
- Italian Chopped Salad
- Lemon Arugula Salad with Shaved Parmesan
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📖 Recipe
Authentic Creamy Fettuccine Alfredo
Equipment
- 1 Large Pot
- 1 Large Bowl heat-safe
Ingredients
- 1 Pound Fettuccine fresh or dry
- ½ Cup Butter salted 8 Tablespoons 1 inch cubes
- 1 Cup Parmesan Cheese Parmigiano Reggiano or Pecorino Romano finely grated
- ½ Cup Pasta Water reserved
Instructions
- Grate 1 Cup of Parmesan Cheese on the fine side of a box grater.
- Place cubes of butter and half of the grated cheese into a heat safe bowl.
- Bring a large pot of water to a boil and add salt to flavor the pasta.
- Next, cook the fettuccine in the salted water to al dente, according to package instructions.
- Reserve ½ cup of starchy pasta water.
- Strain or transfer pasta to the heat safe bowl.
- Then, toss the hot pasta with butter and cheese. As the butter and cheese melt, slowly add some of the pasta water and remaining cheese until the pasta is fully coated in a smooth rich sauce.
- Serve Alfredo Pasta with a light green salad for a simple yet delicious dinner.
Notes
Nutrition
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Emily says
Assuming you meant 1/2c of butter not 1/2lb? 8tbs = 1/2c or 1 stick
Diana Reis says
Definitely half a cup. Good Catch!