Fettuccine Alfredo
This Traditional Fettuccine Alfredo (Without Cream) is made with fettuccine pasta, Parmigiano Reggiano cheese, butter, and a touch of freshly cracked black pepper. The creamy sauce is made with a quick technique and is ready in less than 15 minutes!
Servings: 4
Calories: 203kcal
Equipment
Ingredients
- 1 lb Fettuccine pasta
- 1 ½ cups fresh finely grated Parmigiano Reggiano cheese divided, more for serving
- ½ cup unsalted butter divided, at room temperature (use a very good grass-fed better for the best flavor)
- Freshly ground black pepper to taste optional
- salt for the pasta water
Instructions
- Bring a large pot of water to a boil and salt it. Cook the fettuccine until it's al dente (check timing on the pasta bag or box and set a timer).
- Cut the butter into 6 portions.
- While the pasta cooks, add half of the butter in large chunks to a serving platter. Be sure the butter is not frozen, as you want the butter to be soft as it's waiting to be combined with the pasta and cheese.
- Before straining the pasta, reserve 1 cup of the hot starchy pasta water. You could carefully ladle it out into a measuring cup.
- Add 1/2 cup (about 3-5 tablespoons) of the hot pasta water to the platter with the butter and stir until the butter melts.
- As soon as the pasta as al dente, strain the pasta and add it to the platter with the melted butter and pasta water and use tongs to combine it all together.
- Add the other 3 portions of butter to the pasta and the other 1/2 cup of the hot pasta water. Use the tongs to combine it, stirring, until all the butter melts and the pasta is coated with the butter sauce.
- Add the Parmigiano and use tongs to combine it all together with the butter sauce.
- Serve immediately with some more freshly grated Parmigiano and a few crack of some freshly ground black pepper (optional). Enjoy!
Notes
- Pasta: I used store-bought fettuccine. I used a very good Italian brand. Use your favorite brand or any long pasta.
- Cheese: DO NOT use canned Parmesan cheese, as it won't melt properly with the sauce. Use a Parmigiano Reggiano cheese. It's worth it to splurge and get a better brand. Also, do not add the cheese onto the butter. It gets added on after the butter and pasta water is melted.
- Butter: A very good grass fed butter is best for this sauce.
- Black pepper: Adding freshly ground black pepper is optional. You could crack some on top as soon as it's ready to serve.
- Best eaten: I highly recommend eating this as SOON as it's all combined with the sauce. Otherwise, the longer it sits, it starts to get sticky.
Nutrition
Serving: 4g | Calories: 203kcal | Carbohydrates: 0.02g | Protein: 0.2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 3mg | Potassium: 7mg | Sugar: 0.02g | Vitamin A: 709IU | Calcium: 7mg | Iron: 0.01mg