Traditional Roman fettucine Alfredo doesn’t contain a drop of cream or milk, so whether you have none in your refrigerator or you are a traditionalist, this is the recipe for you. Just because there’s no cream, however, doesn’t mean it isn’t over the top with richness and flavor.
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes
- 6 ounces Parmesan, freshly grated (about 2 cups)
- 1 pound dried fettuccine
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside.
- Add the fettuccine to the boiling water and cook, stirring occasionally, according to the package instructions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and add it to the large bowl. Using tongs, gently toss the pasta with the butter and cheese, adding pasta water as necessary to create a creamy looking sauce. Top with a few grinds of pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 680 |
| Total Fat | 37 g |
| Saturated Fat | 23 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 95 mg |
| Sodium | 690 mg |
Reviews
In order to get that wonderful creamy consistency you need to use European style butter which has a high butter fat content. Then you will get what you’re looking for.
Not at all appetizing pasta was cold at end , it’s also more work than using cream it is difficult to mix it together
Used microplane on quality parm; heated butter; gradually added small spoons of cheese and whisked vigorously …. was ok, but then became a stringy lump….. stick blender did not save it. Maybe a temperature issue; rising or falling?
Maybe Mr. Alfredo had a magic pan .. Guess is why so many use cream or milk to even out temp. Sad
Made this recipe a couple times to try it out. Will not make this again.
I absolutely loved this. It was quick, easy and very delicious. Highly recommend for anyone.
This is delicious!
Didnt like it nearly as much as an Alfredo made with cream. Turned out really gummy.
Really good and easy-didn’t miss the cream in other Alfredo sauces I’ve made. I slowly stirred in the pasta water. No issues with the cheese clumping. Added cooked shrimp, cooked crisp-tender broccoli florets and baby carrots and a few shakes of crushed red pepper for a little kick. Yum!
its bad wasted my ingreadents
I could not get it not to be clumpy. Tasted good but I failed at it