Fettuccine Alfredo
This amazing alfredo sauce contains no cream and is absolutely delicious! The original recipe didn’t contain cream and you can make an amazing sauce without it! This is the best Fettucine Alfredo I’ve ever had. If you prefer your fettuccine to be swimming in thick cream alfredo sauce, this recipe may not be for you… but you should give it a try anyway.
Ingredients:
12 ounces fettuccine or other long pasta
Kosher salt
1/2 Stick of unsalted butter
1 cup finely grated Parmesan (plus a little extra to sprinkle on top before you serve it)
Freshly ground black pepper
Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente
Drain the pasta and reserve 1 cup of pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet.
Bring to a gentle simmer, then whisk in butter, a piece at a time, until all melted.
Whisking constantly, gradually add the cheese a few pinches at a time (making sure it’s completely melted and incorporated before adding more)
Add pasta into the sauce and toss to coat all the noodles completely
Serve with freshly cracked pepper and parmesan cheese.
Enjoy!