Experience the pure genius of authentic Roman cooking with this timeless Fettuccine Alfredo. Egg fettuccine, golden European unsalted butter, and aged Parmigiano-Reggiano emulsified with starchy pasta water.
Authentic Italian Creamy Fettuccine Alfredo (No Heavy Cream Needed)
By Chef Emily Carter
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4 servings
Calories
520 kcal
Cuisine
Italian
Authentic Italian Creamy Fettuccine Alfredo (No Heavy Cream Needed)
Yield: 4 servings
Silky, luxurious fettuccine tossed with sweet butter, aged Parmigiano-Reggiano, and starchy pasta water. The genuine Roman masterclass ready in 20 minutes.
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Boil fettuccine in salted water until 1 minute shy of al dente.
-
2
Reserve 1.5 cups starchy pasta water before draining.
-
3
Melt butter with 1/2 cup hot pasta water in a wide skillet over low heat.
-
4
Add drained pasta to skillet, take off heat completely.
-
5
Add grated cheese in batches while vigorously tossing with tongs, adding splashes of pasta water to create a glossy emulsion.
-
6
Plate in warm bowls with freshly ground black pepper.
💡 Chef's Insider Tip:
Never use pre-shredded cheese from a plastic tub. Freshly grated Parmigiano melts smoothly without clumping.
🥗 Nutrition Facts (Per Serving)
520
Calories
19g
Protein
62g
Carbs
22g
Fat
3g
Fiber
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