Traditional Fettuccine Alfredo Recipe
Learn how to make Fettuccine Alfredo without cream using just 3 ingredients: pasta, Parmigiano Reggiano cheese and butter.
Ingredients
- 6 oz Parmigiano Reggiano Cheese finely grated/ground
- 6.5 tbsp butter
- 11 oz fettuccine pasta fresh is best
Instructions
Make the Pasta
- Make the fresh fettuccine by using our recipe. Or, move to the next step if you already have the fettuccine prepared or have bought it.
Prepare the Ingredients
- Finely grate the Parmigiano Reggiano cheese. Once done, sift the cheese as well. It must have a powdery consistency for this recipe.Cut the butter into small cubes.
Cook the Pasta
- Cook the fettuccine in gently boiling water. A gently boiling water will help you avoid to break this thin egg pasta, which tends to be more delicate than something like spaghetti. If using fresh pasta, it will only take 2-3 minutes to cook the pasta. Otherwise, follow the package instructions.
Finish the Pasta
- Drain the pasta but do not discard the pasta water!On a large serving dish or bowl, add half of butter. Then, add the drained pasta on top of the butter. Then, add the rest of butter. Using a spoon and fork, mix the pasta and butter delicately until the butter is melted and coats the pasta. Then add the Parmigiano Reggiano cheese, a couple of spoons at a time. Continue to mix. Add a ladle of pasta water and mix again. The creamy sauce will start to form. Continue adding more cheese (and more water if needed) until you have created a thin white sauce.Serve and enjoy! Note: The sauce will continue to thicken on the plate.
Video
Notes
Or... Mix the sauce in a bowl!
If you don't want to make the pasta in the theatrical way described above, use the method shown by Flavia Diamante in the video! Simply mix the butter and finely grated Parmigiano cheese together in a large bowl by drizzling in ladles of hot, starchy water from the cooking pasta. Add the pasta and mix well until the pasta is coated with creamy sauce. Tried this recipe?Let us know how it was!