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featured image fettuccine alfredo without cream
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Authentic Creamy Fettuccine Alfredo

Butter, parmesan, and pasta are just the right ingredients for a delicious, easy meal that's truly Italian. 
Course Dinner, Main Course, Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 627kcal
Author Diana Reis

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

Should I use Pecorino or Parmigiano Cheese?
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. 
Diana’s Tips for Success
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. 

Nutrition

Calories: 627kcal | Carbohydrates: 54g | Protein: 17g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 526mg | Potassium: 209mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1122IU | Calcium: 233mg | Iron: 2mg