Authentic Fettuccine Alfredo Recipe (No Cream)

Why you’ll love this recipe

• 3 Ingredients: You only need 3 simple ingredients to make this Italian pasta dish. Pasta, Butter, and Parmesan cheese.
• Quick to Prepare: It only takes 10 minutes to make this fettuccine Alfredo recipe.
• Authentic Italian: Classic fettuccine Alfredo was invented in Rome by Alfredo di Lelio and it’s a staple in every Italian household.
• Family Favorite: This pasta dish is so simple and delicious that everyone will love it, both kids and adults!

What is Alfredo sauce

The American version of the Alfredo sauce, is made with Parmesan cheese, butter, and abundant heavy cream to coat the pasta. While still delicious, the original Alfredo sauce is made without cream and it’s only done by emulsifying the butter with the cheese until it turns into a delicious creamy sauce.

The dish is named after Alfredo Di Lelio, a Roman restaurateur. Fettuccine Alfredo is a variant of the classic Italian fettuccine al burro (‘fettuccine with butter’) or pasta burro e parmigiano (‘pasta with butter and Parmesan cheese’). The Italian recipes don’t have cream and are usually not topped with other ingredients.

Substitutions and Variations

To make this 3-ingredient alfredo sauce with no cream you only need basic ingredients, but you can still make some variations:

• Pasta: You can use egg pasta like Fettuccine, Tagliatelle, Tagliolini, or semolina pasta like Spaghetti. You can also make this recipe with whole wheat pasta or gluten-free pasta.
• Cheese: You can use Parmigiano Reggiano cheese but also Pecorino Romano cheese for an even more authentic experience. You can also use Grana Padano or aged Pecorino.
• Protein: You can add extra protein to the pasta dish with chicken, shrimps, tuna, or even peas.
• Veggies: You can also add more vegetables to the sauce like broccoli, mushrooms, or spinach.

How to make Fettuccine Alfredo without cream

1. Cut the butter into cubes and transfer to a large bowl. Grate the cheese and set aside.
2. When the water is boiling add the pasta and cook to al dente according to package directions. At the end of cooking preserve 1 cup of cooking pasta water.
3. Drain the pasta and transfer to the bowl with the butter, add 1/3 of the grated cheese and mix until melted and combined. Add another 1/3 + few tablespoons of the pasta cooking water and stir.
4. Add the remining cheese and stir until melted and smooth. If needed, add more pasta water. Serve immediately.

Tips and Tricks

• Use high quality ingredients. By having only 3 ingredients, it’s important to choose rich European-style butter, fresh pasta, and real Parmigiano cheese.
• Cook the pasta for the amount of time mentioned in the package. Pasta should be al dente to get the best consistency and texture.
• Don’t forget the pasta water! Pasta water is full of starch released by the pasta and it’s essential to make a creamy sauce.
• Work quickly. Butter hardens quickly even at room temperature, so work while the pasta is still hot and serve immediately on warmed plates to keep the sauce creamy.

Make Ahead and Storage

This no cream fettuccine Alfredo is not ideal as a make-ahead dish, so it’s recommended to be prepared just before serving. If you bring the pot of water to boil in advance, it’ll take only 10 minutes to prepare the dish.

You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the stove with additional butter and cheese.

Common Questions