There’s something undeniably magical about a bowl of creamy, buttery fettuccine Alfredo. But did you know that the original Italian version doesn’t even include cream? That’s right! Traditional Fettuccine Alfredo relies solely on butter, Parmesan cheese, and pasta water to create its luxurious, silky sauce. This no-cream version is pure comfort, just like the old-school way it was meant to be enjoyed.
It’s rich yet delicate, indulgent yet incredibly simple. With just three main ingredients, you’ll be amazed at how something so easy can taste so gourmet. Trust me, this one’s a game-changer!
Why You’ll Love Fettuccine Alfredo
Is this Fettuccine Alfredo for you? Let’s see. Fettuccine Alfredo is…
- Ultra-creamy – Without a drop of cream, this sauce is still velvety smooth.
- Authentic – Just like the original Alfredo made in Rome, using only butter, cheese, and pasta water.
- Simple & quick – Comes together in less than 20 minutes with only three key ingredients.
- Pure comfort food – Warm, cheesy, and indulgent, perfect for a cozy night in.
- Customizable – Add garlic, black pepper, or a protein like chicken or shrimp for extra flavor.
Ingredients in Fettuccine Alfredo (No Cream)
Here’s why this dish is so irresistible—it’s made with just a handful of ingredients, yet the flavor is out of this world:
Fettuccine Pasta: The classic choice for Alfredo, with its wide, flat shape that soaks up the creamy sauce perfectly.
Butter: The base of the sauce, melting into a rich, velvety coating for the pasta. Use high-quality butter for the best flavor.
Parmesan Cheese: The key to that signature Alfredo taste! Finely grated Parmesan melts into the butter to create a luscious, cheesy sauce.
Kosher Salt: Enhances the overall flavor and is essential for seasoning the pasta water.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente. Reserve about a cup of pasta water before draining.
Melt the Butter: In a large skillet over low heat, melt the butter until fully liquid but not browned.
Add the Cheese: Gradually add the finely grated Parmesan to the melted butter, stirring continuously until it starts to form a smooth mixture.
Combine with Pasta Water: Slowly pour in reserved pasta water, stirring vigorously to create a silky, emulsified sauce. Add just enough water to reach the perfect creamy consistency.
Toss in the Pasta: Add the drained fettuccine and toss well, ensuring every strand is coated in the luscious sauce. If needed, add more pasta water to loosen the sauce.
Serve and Enjoy: Plate immediately and serve with extra Parmesan and a crack of black pepper for added depth.
How to Serve Fettuccine Alfredo
- Fresh Salads: A crisp green salad with a light vinaigrette balances the richness.
- Crusty Bread: Perfect for soaking up any leftover Alfredo sauce.
- Protein Pairings: Grilled chicken, shrimp, or even sautéed mushrooms make great additions.
- As a Standalone: This dish is satisfying on its own, but a sprinkle of fresh parsley adds a pop of color and freshness.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 520
- Sugar: 1g
- Sodium: 580mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
Tips & Variations
- Use high-quality Parmesan – Pre-shredded cheese won’t melt properly; always grate fresh Parmesan.
- Don’t overheat the butter – Keep the heat low to prevent separation.
- Reserve enough pasta water – This is key to achieving a smooth, creamy sauce without cream.
- Want a garlicky kick? – Add a clove of minced garlic to the butter before melting.
- Make it a meal – Top with grilled chicken, shrimp, or crispy pancetta for extra protein.
Final Thoughts
Fettuccine Alfredo (No Cream) is proof that simple ingredients can create the most incredible flavors. It’s quick, easy, and tastes like something straight out of an Italian trattoria. Whether you’re cooking for yourself or serving a crowd, this dish is bound to impress. So, what do you think? Are you ready to dive into this creamy, dreamy pasta dish? Let’s get cooking!
Fettuccine Alfredo (No Cream)
Ingredients
- 1 lb fettuccine pasta See Note 1
- 1 cup butter 2 sticks, 8 ounces total
- 10 oz parmesan cheese finely grated
- 2 teaspoons kosher salt for boiling water
Instructions
- In a large pot, bring 4 quarts of water to a boil over high heat.
- In a deep skillet, melt the butter over medium-low heat.
- Add kosher salt to the boiling water, stir to dissolve, and add the fettuccine pasta. Cook for 13 minutes (or 2 minutes if using fresh pasta).
- Using tongs, transfer the pasta to the skillet with melted butter, tossing to coat evenly.
- Turn off the heat and add the finely grated parmesan cheese. Toss gently until the cheese melts, forming a creamy sauce. Add reserved pasta water, a little at a time, to emulsify the sauce until smooth.
- Serve immediately.
Notes
- Note 1: Use high-quality fettuccine for the best texture and taste. Fresh pasta will cook much faster than dried pasta.
- For extra flavor, add freshly ground black pepper or a pinch of nutmeg.
- If the sauce becomes too thick, add more reserved pasta water to loosen it.
