Cream in Fettuccine Alfredo? Might as well pour ketchup on your tiramisu! Some culinary crimes can’t be pardoned, and the Olive Gardenified Alfredo aberration is an affront to Italian cuisine.
Real Alfredo is a delicious tango of butter and parmesan, not some overzealous waltz with cream. It’s a rich, delicate masterpiece, not a dairy dump.
If we go back to the roots, the original Fettuccine Alfredo was the brainchild of a culinary genius named Alfredo di Lelio. This man, in his Roman trattoria in the early 1900s, came up with the brilliantly simple idea of combining butter and parmesan to dress pasta. No cream. No malarkey. Pure, unadulterated gastronomic bliss.
But then, as with all good things, someone had to come along and say, “Let’s add heavy cream.”
Well, enough is enough. It’s time to reclaim the fettuccine Alfredo from the clutches of cream-pushing impostors. Our recipe strips away the cream-coated layers of lies and delivers a plate of pasta so authentic, you’ll feel like you’re dining in Alfredo’s original Roman trattoria.
Step by Step Guide to Making Fettuccine Alfredo
1. Cook the Fettuccine:
Bring 4 quarts (approximately 3.8 liters) of water to a boil in a large pot.
Add 1 tablespoon (15 grams) of salt to the boiling water.
Add the fettuccine and cook according to package instructions until al dente.
Reserve 1 cup (235 milliliters) of the pasta cooking water, then drain the pasta.
2. Prepare the Serving Dish:
While the pasta is cooking, melt half of the butter (approximately 113 grams) and pour it into a large, warm serving bowl.
Sprinkle 1/2 cup (40 grams) of the grated Parmigiano-Reggiano cheese over the melted butter.
3. Combine Pasta and Sauce:
Transfer the hot, drained fettuccine to the prepared serving bowl.
Add the remaining butter, cut into small pieces, and the rest of the grated cheese.
Toss the pasta vigorously using tongs or two large forks until the butter and cheese have melted and the pasta is well coated.
Gradually add the reserved pasta water, a little at a time, to loosen the sauce and achieve a creamy consistency.
4. Season and Serve:
Season the pasta with salt and freshly ground black pepper to taste.
If desired, garnish with additional grated Parmigiano-Reggiano cheese and a light dusting of freshly grated nutmeg.
Serve immediately while hot.
Recipe Notes:
Butter: Use high-quality unsalted butter for the best flavor.
Cheese: Freshly grated Parmigiano-Reggiano melts better and provides superior taste compared to pre-grated cheese.
Pasta Water: The reserved starchy pasta water is crucial for emulsifying the sauce and achieving the desired creamy texture.
Fettuccine Alfredo FAQ:
Q: Can I use other types of pasta?
A: While fettuccine is traditional, other long pasta like tagliatelle or linguine can be used.
Q: Is cream used in authentic Fettuccine Alfredo?
A: No, the original Italian recipe does not include cream; the creaminess comes from emulsifying butter, cheese, and pasta water.
Q: Can I add proteins like chicken or shrimp?
A: While not traditional, adding cooked chicken or shrimp can make the dish more substantial.
Q: How can I prevent the sauce from becoming greasy?
A: Ensure the butter and cheese are emulsified properly with the pasta water, and avoid overheating, which can cause separation.
Q: Can I make this dish ahead of time?
A: It’s best served immediately, but you can prepare the components in advance and combine them just before serving.
Authentic No-Cream Fettuccine Alfredo
- Total Time: 20 minutes
- Yield: 4
Description
Dump the cream and save your palate with an authentic, no-nonsense, butter-and-parmesan Fettuccine Alfredo. Pasta redemption starts here.
Ingredients
16 ounces (450 grams) fettuccine pasta
1/2 pound (227 grams) unsalted butter, divided
2 cups (150 grams) freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt, to taste
Freshly ground black pepper, to taste
Freshly grated nutmeg, for garnish (optional)
Instructions
1. Cook the Fettuccine:
Bring 4 quarts (approximately 3.8 liters) of water to a boil in a large pot.
Add 1 tablespoon (15 grams) of salt to the boiling water.
Add the fettuccine and cook according to package instructions until al dente.
Reserve 1 cup (235 milliliters) of the pasta cooking water, then drain the pasta.
2. Prepare the Serving Dish:
While the pasta is cooking, melt half of the butter (approximately 113 grams) and pour it into a large, warm serving bowl.
Sprinkle 1/2 cup (40 grams) of the grated Parmigiano-Reggiano cheese over the melted butter.
3. Combine Pasta and Sauce:
Transfer the hot, drained fettuccine to the prepared serving bowl.
Add the remaining butter, cut into small pieces, and the rest of the grated cheese.
Toss the pasta vigorously using tongs or two large forks until the butter and cheese have melted and the pasta is well coated.
Gradually add the reserved pasta water, a little at a time, to loosen the sauce and achieve a creamy consistency.
4. Season and Serve:
Season the pasta with salt and freshly ground black pepper to taste.
If desired, garnish with additional grated Parmigiano-Reggiano cheese and a light dusting of freshly grated nutmeg.
Serve immediately while hot.
Notes
Butter: Use high-quality unsalted butter for the best flavor.
Cheese: Freshly grated Parmigiano-Reggiano melts better and provides superior taste compared to pre-grated cheese.
Pasta Water: The reserved starchy pasta water is crucial for emulsifying the sauce and achieving the desired creamy texture.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 1g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
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Traditional Spaghetti alla Puttanesca
This is perfect, nothing else needed!
Simple ingredients, outstanding taste. This will be a staple in my kitchen. Thank you for an excellent recipe!!
Finally someone has gotten it right! No more wall paper paste…It is my understanding that the original Alfredo’s in Rome made this dish tableside in much the same way as you discribe only they used heavy cream instead of pasta water–all you need is fresh or imported fettucine cooked al dente–hot!!!added to a large bowl with butter and quickly tossed, use just enough butter to coat the pasta–n o puddles! Then add Parmisano Reggiano and toss. Finally, add just enough heavy cream to coat the pasta…taste, adjust, serve!
I’ve always wanted to try a traditional alfredo but I tend to leave indulgent meals like that for restaurant dining (hurts less). Now, this was absolutely wonderful!