How to Make Fettuccine Alfredo the Authentic Way

The authentic way to make fettuccine alfredo is shockingly easy and no it does not involve cream or a rue. It’s literally 5 ingredients and takes as long as boiling water. It is the perfect comfort food and recipe for a lazy Sunday pasta night or a quick weeknight meal.

This is in stark contrast to the creamy, Olive Garden version of fettuccine alfredo which is calorie bomb in itself. It basically has your full daily amount of calories, fat, and sodium in one plate of food. Not to mention the fact that it’s rip off when it only take a few minutes to make and so few ingredients!

When Americans started adding cream to fettuccine alfredo remains a mystery, but the why is a conspiracy that is much more interesting. It is said that American butter and parmesan cheese lacked the richness to make an authentic fettuccine alfredo. So, American cooks tried to replicate the Italian flavor by adding richness with cream.

Nowadays, I think you can get some pretty good quality butter and parmesan in the United States, so let’s turn this conspiracy theory around and remove the cream from fettuccine alfredo. It’s much easier and much more delicious in my opinion!

Serves 6

Suggested Wine Pairing:

Pinot Grigio will pair perfectly!

Ingredients:

18 ounces of linguine or fettuccine

1/4 cup of butter at room temperature

1 cup of parmesan, shredded

1 teaspoon of salt

3/4 cup of pasta water

Instructions:

1. Begin by starting to boil the water for the pasta. Meanwhile, combine the butter with cheese and salt.
2. When the water boils, add plenty of salt and the pasta. Cook according to package instructions. Drain reserving some pasta water.
3. Add the butter and cheese mixture to the pasta and toss to combine with the reserved pasta water. And that’s it. Maybe not healthy, but simple, delicious, and comforting.

This pasta pairs perfectly with herb marinated chicken and simple sauteed spinach!