This traditional Fettuccine Alfredo is made with butter, Parmesan, and simple seasonings—no cream needed! A comforting and budget-friendly Italian classic.
Instructions
1
Put salted water on to boil and boil fettuccine noodles for 10-12 minutes until al dente.
2
Meanwhile, you can melt butter in a large sauté pan with salt, pepper, and finely minced garlic. Cook on medium low heat for 2-3 minutes until fragrant.
3
Once your pasta is cooked, strain it, but reserve at least 3/4 cup of the pasta water! This is an important step! I like to keep my cooked pasta off to the side in the now-empty boiling pot with a clean, damp kitchen towel over the top.
4
Add ¼ cup pasta water to the garlic and butter mixture and whisk to combine. Let it bubble and thicken for 3-4 minutes
5
Sprinkle in half the grated Parmesan cheese, ¼ cup at a time, while continuously whisking until a smooth sauce forms. Add extra pasta water, if needed (you should have ½ cup of reserved pasta water left to use.)
6
Once your pan sauce is done, add the cooked fettuccine, the remaining grated Parmesan cheese, and the minced parsley. Toss to combine.
7
Top with any remaining grated Parmesan cheese you may have (optional). Serve immediately.
