Authentic 4-Ingredient Fettuccine Alfredo (NO CREAM!)
This authentic Fettuccine Alfredo is one of my favorite comfort foods! You only need a few ingredients and technique to make this ultra creamy dish at home in 20 minutes or less!
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).
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!
Notes
My #1 tip when using the pasta water to make the cream sauce is DO NOT ADD IT DIRECTLY FROM THE POT. The water is going to be too hot, and the higher temperature of the water will melt the cheese too fast and create a clumpy sauce! Reserve your pasta water in a separate measuring cup and aim to have it at 150-160F or about 70C before adding more to the sauce (1-2 minutes of resting). I like to use this infrared thermometer to easily measure the temperature of the water.