Authentic Fettuccine Alfredo Recipe | No Cream

5 from 2 votes

This authentic Fettuccine Alfredo recipe is made with just 3 ingredients and has no cream.

Prep Time10

WORK TIME10

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: fettuccine alfredo, no cream alfredo

Servings: yields

Calories: 389kcal

Fill a large pot with water, add 1 tablespoon of salt and bring to a boil.
Meanwhile, cut the butter into cubes and transfer to a large bowl. Grate the cheese and set aside.
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.
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. Add the remining cheese and stir until melted and smooth. If needed, add more pasta water.
Serve immediately. If desired add freshly ground black pepper. Enjoy!

Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the cooking, and texture of the sauce to help you achieve the best results.
Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
Make-Ahead & Storage Tips – Alfredo sauce is not ideal to make-ahead, so it's recommended to be done just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
Can I Use Different Cheese? – You can use Parmesan cheese, or Pecorino Romano cheese for this recipe, to achieve the best flavor and result.
Do I need cream in Alfredo sauce? - No, the authentic recipe is made with just 3 ingredients: pasta, butter and parmesan.
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.