Authentic 4-Ingredient Fettuccine Alfredo (NO CREAM!) (VIDEO)
This post may contain affiliate links. Please read our disclosure policy.
Fettuccine Alfredo is simple, delicious, and one of my favorite comfort foods! To make authentic Fettuccine Alfredo, you only need 4 ingredients (spoiler: cream is NOT one of them), 20 minutes, and just a little bit of technique!
Watch the Fettuccine Alfredo Recipe Video Below!
A Note from CJ
This is the easiest, authentic Fettuccine Alfredo!
Sometimes simple is best – and this authentic Fettuccine Alfredo is the perfect example of that! It’s so simply and easy, you just need a handful of high quality ingredients (none of them being cream!) and a little bit of technique.
If you love simple pastas, try my Cacio e Pepe, Carbonara, Pasta Amatriciana, Pasta al Limone, Baked Ziti, Spaghetti and Meatballs, Shrimp Scampi, Linguine with Clams, and Garlic Noodles!
THANK YOU so much for posting an authentic Alfredo recipe. Cream’s got no place in Alfredo.
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- Fettuccine pasta: you can use either dry or fresh fettuccine. If using dry, I recommend bronze-cut pasta because the Alfredo sauce will cling better.
- Butter: use high quality unsalted butter – the pasta water and cheese has plenty of salt!
- Aged parmesan cheese: use freshly, finely grated parmesan cheese for this recipe.
How to Make Authentic Fettucine Alfredo
Melt Butter, Cook the Pasta, and Reserve Pasta Water – In a large pan, melt butter over medium heat until fully melted, then immediately turn off the heat. In a large pot of salted boiling water, cook your fettuccine to al dente or until desired doneness. 1-2 minutes before the pasta is done, reserve a cup of pasta water and set aside to cool. Ideally, you want the temperature of this water to be around 150-160F or 70C (use a thermometer for better accuracy).
Add Pasta to Butter, Add Cheese, and Stir to Make Sauce – Once the pasta is cooked to your desired doneness, immediately transfer to the butter and add 1/3 cup pasta water and your cheese. Stir vigorously (still off the heat), adding pasta water as needed, until a creamy sauce is achieved. Adjust seasoning for salt to your preference. Serve immediately in a warmed bowl with additional parmesan and optional freshly cracked black pepper and enjoy!
My Pro Tip
CJ’s Expert Tips
Salt Pasta Water – Make sure to salt the boiling water before you add your pasta (I use about 1 tablespoon of kosher salt for every 4 quarts). Pasta water is emulsified with butter and cheese to make an authentic creamy alfredo sauce.
Pasta Water Temperature – My #1 tip is do not add the pasta water directly from the pot!! The water will be too hot and will melt the cheese too quickly, resulting in a clumpy sauce. Instead of adding it directly from the pot, reserve your water in a separate bowl or measuring cup. Wait 1-2 minutes for it to drop in temperature (you want it to be at 150F or 65C) before adding it to the sauce. I like to use this infrared thermometer to easily measure the temperature of the water.
Finely Grate the Cheese – Use the side of a box grater that will grate the cheese into a fine, snow-like texture (or use a microplane). Super finely grated cheese will emulsify easier into a creamy sauce.
If you tried this authentic Fettucine Alfredo or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Authentic 4-Ingredient Fettuccine Alfredo (NO CREAM!)
Equipment
Ingredients
- 8 oz fettuccine noodles
- 3 oz aged parmesan cheese, finely grated
- kosher salt, for the pasta water
- 5 tbsp butter
- 1 cup pasta water, reserved after cooking the noodles
Instructions
- In a large pan, melt butter over medium heat until fully melted, then immediately turn off the heat.
- In a large pot of salted boiling water, cook your fettuccine to al dente or until desired doneness.
- 1-2 minutes before the pasta is done, reserve a cup of pasta water and set aside to cool. Let the temperature of this water to be around 150F or 65C (use a thermometer for better accuracy).
- Once the pasta is cooked to your desired doneness, immediately transfer to the butter and add 1/3 cup pasta water and your cheese. Stir vigorously (still off the heat), adding pasta water as needed, until a creamy sauce is achieved. Adjust seasoning for salt to your preference.
- Serve immediately in a warm bowl with additional parmesan and optional freshly cracked black pepper and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this tonight and it was awesome. Followed directions to a tee. It was perfect!!!
So glad to hear this! Thank you for the great review, Lorena!
Use locatelli cheese, FRESH fettuccine and add the cheese slowly and must be done in a a GLASS bowl. I add maybe a tablespoon of cream to get a nice color.
THANK YOU so much for posting an authentic Alfredo recipe. Cream’s got no place in Alfredo.
I’m so glad you enjoyed it, Erika!
Best recipe ever! My family couldn’t stop raving about it! 😊👏
Thank you Maria!
I’m cooking for four adults.. should I double the recipe?
yes I would double it!
I made this twice. First with feticinni. It came out slightly clumpy, maybe because I melted the butter too soon. Second attempt was with angel hair pasta (my favorite as I don’t care for thicker pasta). It was perfect. Definitely needed a bit of cracked pepper at the table but yum. I use Dececco pasta. I always have a container of home grated cheese blend on hand (parmesean-regiano, Romano, asiago) so used that as I was too lazy to fresh grate just parm.
I will definitely make this again. When I was a kid I couldn’t stand cooked tomatoes so always ate my spaghetti with butter and store bought grated paAlfredo? As an adult it’s a comfort food I can eat when I have a migraine and can’t hardly keep food down. Happy to have an upscale version now. 🙂
I’m so glad it worked out for you Hope! It’s one of my favorite easy comfort pastas – enjoy!
Excellent recipe and really good suggestions at the end about not using the hot pasta water right away. I made this tonight and substituted some olive oil to cut back on the butter a bit. I also added a little garlic to give it some pop. It all worked out exceedingly well. I’ll make this again!
Thanks John! I’m so glad you loved it!
Yum!! I’m a huge Alfredo fan so I had to try this simple version. The high quality ingredients make a difference. I’ll have to try caccio e pepe & carbonara soon! Thanks!
I hope you enjoy them Hilary! Please keep me posted on how they turn out!
I’ve been looking for a simple but authentic recipe and this was absolutely incredible. Thank you for sharing this deliciousness! So good!
I’m so glad you enjoyed it, Molly! Thank you!