I love pasta, especially Fettuccine Alfredo pasta. There is just something about pasta that is comforting, homely and always hits the spot! I was looking at different pasta recipes the other night and came across an article about ‘real and traditional’ fettuccine alfredo. The biggest thing in the article is that there is NO CREAM. The original way to make this pasta does not include heavy cream or milk of any kind. Am I the only one late to the game on this knowledge?!

Regardless, I felt like my mind was blown so I wanted to try it out. Let me preface this by saying, I do not have authentic ingredients. I will make this recipe again with authentic ingredients, but this was the best I could find at my local grocery store. Hopefully in the next week or two I can try my hand at making fettuccine pasta myself and find authentic parmesano reggiano cheese. So forgive me in advance, but I think this fettuccine alfredo turned out great even with the standard ingredients from the store!

Overall Review: 4.8/5

Most of the reasons people, especially those who grew up in the states, will not like this recipe is because they are used to our super creamy pasta sauces. This type of alfredo is not near as creamy and that’s because it does not have the heavy cream/milk texture in it. But what it does have is a stronger cheese and butter flavor, which I personally love. You could absolutely add some grilled chicken or shrimp to add some protein, but it tastes amazing and light on its own. That lack of heavy cream/milk makes this pasta light and I didn’t get that heaviness feeling I normally get after eating pasta. I’d highly recommend trying this Fettuccine Alfredo recipe for your next dinner, and if you do let me know in the comments below!

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How to Make Traditional Fettuccine Alfredo

Original Recipe From: https://www.seriouseats.com/recipes/2017/04/fettuccine-alfredo-sauce-italian-pasta-recipe.html

  • 1 Stick Unsalted Butter (Diced)
  • 4 oz Parmesano Reggiano (or Parmesan) Cheese (Grated)
  • 1 pd Fettuccine Pasta
  • Salt
  1. Bring a pot of salted water to a rolling boil.

  2. Add fettuccine pasta and cook until al dente. DO NOT DRAIN!!

  3. In a separate large bowl, dice the butter and add the grated cheese

  4. Using tongs add the pasta on top of the butter and cheese.

  5. Add a half cup of the pasta water to the pasta, butter, and cheese bowl. Mix with tongs until combined and creamy. Add more pasta water if you want a creamier texture.

  6. Add salt and pepper to taste. Grate some extra parmesan on top and serve immediately! Enjoy!


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