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A plate of creamy fettuccine Alfredo topped with shredded Parmesan cheese. The dish is served on a decorative white plate, with a red and white checkered cloth napkin in the background. The pasta looks rich and indulgent, glistening with sauce.
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Authentic Fettuccine Alfredo Recipe | No Cream

Prep Time10 minutes
WORK TIME10 minutes
Cuisine: Italian
Servings: 4 yields

Ingredients

  • 200 g Fettucine
  • 60 g Butter softened
  • 100 g Parmigiano Reggiano
  • Pasta water
  • Salt
  • Pepper

Instructions

  • DIRECTIONS
    1. Fill a large pot with water, add 1 tablespoon of salt and bring to a boil.
    2. Meanwhile: cut the butter into cubes and transfer to a large bowl. Grate the cheese and set aside.
    3. When the water is boiling add the pasta and cook to al dente according to package directions.
    4. At the end of cooking preserve 1 cup of cooking pasta water.
    5. 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.
    6. Serve immediately. If desired add freshly ground black pepper.
    7. Enjoy!
    Notes:
    DO WE NEED TO USE CREAM IN ALFREDO SAUCE?
    No, the authentic recipe is made with just 3 ingredients: pasta, butter and parmesan. The cream version developed in the US and is very popular there, this is not the original version of the dish.

    WHAT IS THE ORIGIN OF FETTUCCINE ALFREDO?

    Fettuccine Alfredo or fettuccine al burro (fettuccine with butter) is an Italian pasta dish that is made of fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.

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