Recipe: Fettuccini all’Alfredo

by Cate on April 29, 2010

Creamy Fettuccini Alfredo without the cream. Super simple to make and just as delicious.

Fettuccini All'Alfredo

You might think you know how to make Fettuccini Alfredo.  I thought so too.  But then another version comes along that makes you think otherwise.  This is the first version I think I’ve seen that doesn’t have some sort of cream in it.  That isn’t overly laden with richness.  It really relies on the cheese.  The pasta.  And a bit of butter.  That’s it.  It just might be the easiest version of Fettuccini Alfredo that you’ll ever make.  And that means it’s a great dish to whip up on one of those crazy weeknights where you’re really tempted to pick up the phone and call in a take-out order.  Or head for the nearest drive-thru.  Just make this instead.

Project 365
April 29, 2010, Photo #86

Ready for the Sun

Last year, she refused to wear sunglasses.  This year, she hardly ever takes them off, and even spent her lunchtime today trying on new pairs.  A lot changes in a year.
Fettuccini All’Alfredo
Recipe courtesy of Rachael Ray

1 pound fettuccini
Salt and pepper
6 tablespoons butter, cut into pats
8 ounces loosely packed, finely grated Parmigiano Reggiano cheese, about 2-1/2 to 3 cups

Bring large pot of water to a boil. Preheat oven to 200ºF. Place a large shallow serving bowl in oven to warm. When water boils, season with salt and add pasta and cook to al dente.

When pasta is just about done, remove warm bowl or platter from oven. Scatter butter pats into the warm serving dish. Reserve a generous ladleful of starchy cooking water then drain pasta and place pasta over butter, pour starchy water over top. Scatter half of the cheese over fettuccini, toss 1 minute. Add more cheese and continue to toss another 2 minutes until the pasta is evenly coated and cheese has melted into sauce. Serve immediately.

Serves 4.

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{ 8 comments… read them below or add one }

mandy April 30, 2010 at 12:00 am

I’ve never made this dish at home. This recipe sounds incredibly easy though and I sort of love the fact its not heavily creamy.

Have a great weekend!


Joanne April 30, 2010 at 6:13 am

This is actually the real way to make fettuccine alfredo! All of those other recipes that call for tons of cream are just American inventions. I love that you made this! It sounds delicious.

And haven’t you heard, sunglasses are in this year? Maddie’s just rolling with the trends… :P


Sarah Caron April 30, 2010 at 8:13 am

I love a good, easy recipe for those hectic nights. I bet this would be fab with a little steamed broccoli too.


Ramona April 30, 2010 at 9:27 am

Cool, cream is something I don’t always have. Buttah and cheez, usually keep on hand.


Debbie April 30, 2010 at 11:24 am

I’ve also read that this is actually the original way to make Fettuccine Alfredo…love it!!!!


Jaimie April 30, 2010 at 3:37 pm

Mmm I am a PARM girl! It is probably one of my favorite food items EVER.


Jen May 1, 2010 at 8:53 am

Lately I have been so pressed for time – great quick recipe! I love the sunglasses!


Patsy May 3, 2010 at 2:07 pm

Just printed that recipe off! Love that there is no cream in it, so that means I have the ingredients on hand already! Love quick & easy these days… 2 boys in baseball means some crazy fast dinners lately!


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