3-Ingredient Fettuccini Alfredo

Make this and never buy store-bought Alfredo sauce again! Did you know that traditional fettuccine alfredo doesn’t contain any cream? This is my absolute favorite way to make it, it’s the most delicious and can be finished in well under 15 minutes. It’s a quick & easy weeknight staple in our home. Fun fact: We just got back from Italy and learned that Fettuccine Alfredo originated in Rome (although many believe it is not actually Italian and more American). A man named Alfredo made this dish for his wife when she was nauseous from morning sickness (we love that). He put it on his menu, American tourists became obsessed, and the rest is history! See how easy it is to make in this video.

What You'll Need:

+ 1 lb. fettuccine

+ 6 tbsp. grass fed unsalted butter

+ 1 1/2 cups finely grated Parmigiano Reggiano (finely grating high-quality parmesan at home is key!)

+ 1/4 – 1/2 cup pasta water (adjust based on desired consistency)


1. Boil water and cook your pasta until al dente. Make sure to HEAVILY salt your pasta water!

2. Drain your pasta, but reserve 1/4 – 1/2 cup pasta water.

3. Combine your pasta with the butter, Parmigiano Reggiano, and pasta water.

4. Top with additional cheese and dig in!

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