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Authentic 3-Ingredient Fettuccine Alfredo (No Cream) Recipe

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3.9 from 2 reviews

This Authentic Fettuccine Alfredo recipe delivers a rich, creamy sauce made without cream, relying instead on butter, parmesan cheese, and pasta water for perfect emulsification. Ready in just 20 minutes, this classic Italian pasta dish is easy to prepare and highlights the simplicity of quality ingredients for a truly indulgent meal.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Pasta

  • 200 grams dried pasta or 300 grams fresh pasta

Sauce

  • 100 grams butter
  • 70 grams parmesan cheese, finely grated
  • 2/3 cup pasta water (divided)
  • 1/4 – 1/2 teaspoon black pepper (optional)

To Serve

  • Lemon zest (optional)
  • Extra parmesan cheese (optional)

Instructions

  1. Cook the Pasta: Boil your pasta in a large pot of well-salted water until al dente. Before draining, reserve about a cup of the pasta cooking water for the sauce.
  2. Prepare the Sauce: When the pasta has about 5 minutes left to cook, start on the sauce to time everything perfectly. This coordination will become easier with practice.
  3. Melt the Butter: In a large fry pan that can accommodate all the pasta once mixed, melt 100 grams of butter over medium heat until sizzling.
  4. Add Pasta Water and Pepper: Pour in 1/3 cup of the reserved pasta water along with black pepper if using, then whisk vigorously. For best results, shake the pan with one hand while whisking with the other.
  5. Simmer Gently: Let the mixture bubble gently for 1 to 2 minutes, whisking occasionally. Avoid boiling; maintain a gentle simmer by adjusting the heat as needed.
  6. Combine Pasta and Sauce: Add the drained pasta to the pan along with another 1/3 cup of pasta water. Toss the pasta well and let it bubble gently for about 30 seconds.
  7. Add Parmesan Cheese: Reduce heat to the lowest setting. Evenly spread the finely grated parmesan cheese over the pasta and leave undisturbed to allow it to melt gently for 1 to 2 minutes.
  8. Emulsify the Sauce: Using tongs, quickly swirl the pasta around the pan to combine the melted cheese, butter, and pasta water into a smooth, emulsified sauce that clings to the pasta.
  9. Season to Taste: Adjust the seasoning by adding salt and more black pepper if desired.
  10. Serve: Plate the fettuccine immediately, topping with extra parmesan cheese and a sprinkle of lemon zest for a fresh finish if you like.

Notes

  • Using finely grated parmesan cheese helps it melt evenly and emulsify properly into the sauce.
  • Timing the sauce preparation to finish as the pasta finishes cooking ensures the best texture and temperature.
  • Lemon zest adds a bright contrast to the richness of the dish but is optional.
  • Reserve enough pasta water as its starch content helps create a silky, cohesive sauce.
  • Use a large enough frying pan to prevent overcrowding when mixing pasta and sauce.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/authentic-3-ingredient-fettuccine-alfredo-no-cream-recipe/