This is authentic Fettuccine Alfredo here. And did you know it’s cream-free?
That’s right. Real, traditional Alfredo sauce does not include cream. All you need is good quality butter and Parmigiano Reggiano, and you’re in business. It’s one of the simplest, yet incredibly comforting and satisfying pasta dishes.
The key to get the consistency of the sauce just right is to add cold, cubed butter to the pan along with pasta water, so the butter emulsifies with the water to create a creamy sauce. If you melt the butter right away, you’ll be left with a greasier, not so appealing end product.
Make sure to serve with some Italian parsley for freshness and of course, plenty of grated cheese. Time to dig in!
- 1lb linguine
- 1 stick cold unsalted butter, cubed (I used European butter)
- ½ C Parmigiano Reggiano, plus more for serving
- Kosher salt and fresh cracked pepper
- ¼ C parsley leaves and tender stems, loosely packed, chopped, for garnish
Bring a large pot of salted water to a boil. The water should taste like salt water. Add in pasta and cook until al dente, stirring occasionally. Drain, reserving a cup of cooking water.
When the pasta is nearly done cooking, warm a large sauté pan over medium heat. Transfer the pasta to the pan and toss together with the butter and a splash of pasta water. Stir in the cheese and more pasta water, if needed, to loosen the sauce. Once the sauce comes together, transfer the pasta to a serving dish, garnish with parsley and serve with grated cheese. Enjoy.