This Alfredo sauce without heavy cream is a simple, yet creamy recipe to toss fettuccine in. with minimum ingredients. Alfredo sauce is typically known for its rich, creamy texture, often achieved using heavy cream. This method is closer to the original Italian version of Alfredo sauce, which traditionally doesn’t use cream.
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Ingredients
- 1 pound fettuccine pasta cooked
- 4 ounce unsalted butter
- 4 ounce freshly grated Parmesan cheese
- 1 cup hot pasta water
- Salt to taste
- Black pepper to taste
Instructions
Cook the Fettuccine:
- Bring a large pot of salted water to a boil.
- Add the fettuccine and cook according to the package instructions until al dente.
- Reserve about 1 cup of pasta cooking water before draining.
Melt the Butter:
- In a large skillet or pan, melt the butter over medium heat.
Add Pasta and Cheese:
- Once the butter is melted, add the cooked fettuccine to the pan.
- Reduce the heat to low and gradually add the grated Parmesan cheese, tossing the pasta continuously to coat it evenly with butter and cheese.
Create the Sauce:
- Slowly add some of the reserved pasta water, a little at a time, tossing the pasta until a smooth, creamy sauce forms. The starchy pasta water helps to emulsify the butter and cheese, creating a creamy texture.
- Continue to add pasta water as needed until you reach your desired sauce consistency.
Season And Serve
- Season with salt and freshly ground black pepper to taste.
- Serve the fettuccine Alfredo immediately, garnished with extra Parmesan if desired.
Nutrition
Disclaimer
Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.
Disclaimer:
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
All information on our website is for general information only. Please seek advice from medical professionals to check if a diet, particular food, allergens, or a way of eating is suitable for you.