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Fettuccine Alfredo (The Authentic Italian Way)

I recently learned that if you visit Italy and ask for fettuccine alfredo, this is what comes to the table. This lighter sauce is created with just two ingredients, butter and cheese. This recipe may very well be your newfound way to make alfredo.

Why you’ll love this Fettuccine Alfredo recipe

Being that this dish isn’t made with heavy cream along with the cheese and butter, I can only assume that it has to be slightly healthier than American derived alfredo recipes. That has to count for something! I’m a pasta lover, and I mean to the core. So this recipe makes my heart a little happy when I don’t have to feel as guilty for indulging in a slightly unhealthier dish. This dish could either be a main, or of course could be a side dish, but its light enough to eat a whole serving of it if you’re not in the mood for the usual protein, starch, veggie meal style.

Also, because all of these ingredients are fresh, you don’t have much to worry about as far as consuming processed foods either. The only thing that could make this dish fresher is if you made your own pasta and butter from scratch ! But that’s for another time and another recipe.

fettuccine alfredo

Fettuccine Alfredo (Authentic Italian Way)

I recently learned that if you go to Italy and ask for fettuccine alfredo, this is what comes to the table. This sauce is made with no heavy cream, just butter and cheese. This recipe may very well be your newfound way to make alfredo.
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4 people

Equipment

  • 1 Cheese grater

Ingredients
  

  • 6 tbsp salt
  • ½ lb good quality dry fettuccine
  • 5 oz freshly grated parmesan cheese more to garnish
  • 6 tbsp garlic and herb butter
  • parsley, red pepper flakes to garnish

Instructions
 

  • In a large pot of boiling water, add salt. Once the pot comes to a boil, add in pasta and cook until al dente, about 9 minutes.
  • In a serving dish, add butter in pads and crack black pepper on top of the butter.
  • Once pasta is al dente, add pasta straight from the pot into the dish.
  • Add in cheese and stir until cheese and butter is melted. A creamy sauce will form and coat the pasta.
  • Taste for salt, and garnish with extra cheese, parsley, and red pepper flakes. Serve Immediately.
Keyword alfredo, carbone copycat pasta, fettuccine alfredo
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