Classic Fettuccine Alfredo


What if I told you fettuccine minus the heavy cream is SO much better? I’ve had my fair share of this classic dish throughout the years, cream included (although I’d still eat it all day everyday). However, this recipe has all the flavor and is so light you won’t even care if you eat a giant bowl! The best part about this dish is you only need 5-6 ingredients, depending on what you choose to top it with.

Grab those carbs and cheese and go get cooking!


8 oz fettuccine noodles, or other long noodles
2 cups reserved pasta water
5 tablespoons European butter
1 cup finely grated parmesan cheese, plus more for garnish
Salt/lack pepper
1 tablespoon parsley (optional)

Begin by filling a pot with water, salt well and bring to a boil. Add the noodles and cook until al dente. Once finished, reserve 2 cups pasta water and drain the noodles.

Place a skillet over medium heat. Add 1 cup pasta water and bring to a simmer. Slowly add butter, 1 tablespoon at a time, and whisk well.

Next, slowly add the cheese in batches and whisk until completely dissolved. Add the noodles to the skillet, stir well. Add additional pasta water for desired consistency. Serve immediately and top with parmesan cheese, black pepper and parsley. Enjoy!

Elizabeth Canas