Authentic Fettuccine Alfredo (No Heavy Cream!)

fettuccine alfredo with chicken slices and grated parmesan cheese.

5 from 1 vote

Authentic Fettuccine Alfredo (No Heavy Cream!)

This fettuccine alfredo is made in the traditional Italian style without heavy cream. Butter, garlic, and parmigiano reggiano mixed with starchy pasta water form a creamy, luscious sauce without extra dairy. This recipe comes together in just 15 minutes, and can easily be made gluten-free.

Cook Time15

Total Time15

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 582kcal

Author: Olivia Parsons

Ingredients

200 g dried fettuccine
1 tablespoon butter
1 tablespoon olive oil
6 cloves minced garlic
1 cup freshly grated parmigiano reggiano
1 tablespoon chopped Italian parsley
Sliced chicken breast optional for chicken fettuccine alfredo

Instructions

Fill a large pot with water and set to boil. Once boiling, lightly salt the water and add the pasta. Cook according to package instructions, minus 1 minute.
Once the pasta is placed in the water, begin to warm a large skillet over medium heat.
With 5 minutes left in the pasta cook time, add the butter and olive oil to the pan. Once hot, add the minced garlic. It should sizzle lightly for 2-3 minutes and turn a golden colour. Turn the heat down if it fries and browns too quickly.
Once nearly cooked, use tongs to add the pasta directly from the pot. Add the parmigiano and parsley to the skillet and stir with tongs to emulsify the sauce, adding more pasta water as needed for it to glide.
Serve in a large bowl and top with more parmigiano, parsley, and grilled chicken strips if you like. Enjoy!

Notes

Use gluten-free pasta if your diet requires. Be gentle as it can break if overcooked.
Please use freshly grated Italian parmigiano reggiano, not parmesan from a plastic tub. It's not the same.
The starchy pasta water is essential in emulsifying the sauce! You want all of the pasta to be lightly coated so it glides and twirls, without much dripping off.
Note that traditionally, Italians enjoy pasta as a primo, or first course, and meat as a secondo. If you are used to eating chicken fettuccine alfredo, you may serve grilled chicken directly with the pasta.

Nutrition facts are an estimate.

Nutrition