Perfect, creamy, classic, restaurant quality Fettuccine Alfredo. Indulgent – definitely. Everyone thinks it is SO unhealthy. But it’s only 420 calories for a decent size serving – did you know that?! Sure, not the most nutritious meal. But you won’t go up a jeans size! (Unless you eat 3 servings for yourself….)
Fettucine Alfredo
I triple checked the nutrition analysis because I couldn’t believe my eyes when it came out with only 420 calories for a good size serving of this pasta. I have it in my head that Alfredo is so bad for you because it’s made with cream. Sure, there’s a high fat content. But the calories are a lot less than I expected. A LOT less.
Maybe because this is a recipe that uses the classic Italian method of emulsifying the pasta (which is the magic that happens when you briefly cook the sauce with the pasta + some pasta water).
By doing this, the sauce gets thick, rich and glossy so it clings lusciously to every single strand (take a close look at the photo above!). So you don’t need to use an entire tub of cream to make a beautiful, restaurant quality Alfredo pasta.
I have seen recipes around that use double the amount of cream I use. It’s completely unnecessary and makes it sickeningly rich. If anyone tells me they don’t think this is rich enough, I’ll honestly fall off my chair. 🙂
I was 24 before I had my first Alfredo pasta. Seriously. My mother never, ever cooked with cream – it’s just not the done thing in Japanese home cooking! And now I believe to my very core that cooking with cream for midweek meals is just not acceptable. Which is why you see so many “creamy but made with no cream” recipes here on RecipeTin Eats. I grew up learning all the other ways to make creamy sauces other than using cream.
I think my mother will actually be quite shocked when she sees that I’m sharing an Alfredo pasta. And once she gets over that, the next thing she’ll do is send me an email asking me “who ate all that pasta?”. Hmph!
So I was well into my twenties before I tried Alfredo at a restaurant. Of course I loved it. I mean, who wouldn’t? All that creamy, buttery sauce coating every strand of pasta. Just. So. Good. And SO EASY to make (with just a few simple but critical tips 🙂 ).
So now that you know Alfredo is not as guilty an indulgence as you previously thought….on the menu for dinner this week? Just plonk some raw carrots on the side to make it a complete meal! 😉 Nagi x
PS Truly, this is what it should look like – each strand with sauce clinging to it, not swimming in cream sauce! The only way to achieve this thick glossy sauce that sticks to the pasta is with step 7 in the recipe – emulsifying. Learn it, love it, and use it for every pasta you make. 🙂
More ways to get your creamy pasta fix!
- Creamy Chicken and Bacon Pasta
- Creamy Tomato Pasta
- One Pot Chicken Alfredo Pasta
- Creamy Sun Dried Tomato Pasta
- Ultra Lazy Creamy Chicken Broccoli Pasta Bake
- Seafood Gratin Pasta Bake
- Baked Mac and Cheese – and try the Shrimp version!
- Browse all pasta recipes
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Fettuccine Alfredo
Ingredients
- 8 oz / 250g dried fettuccine
- 3 tbsp unsalted butter
- 1 small shallot , very finely minced (eschallot in Australia) (Note 1)
- 1/2 cup heavy cream (Note 2)
- 3/4 cup freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
- 1/4 tsp salt
- Good grind of black pepper
Garnish
- Fresh parsley (optional)
- Extra Parmigiano Reggiano
Instructions
- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5)
- Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6)
- Add the shallots and sauté for 2 minutes or until tender.
- Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
- Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
- TAKE OUT 1/4 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
- Transfer the pasta and 1/4 cup of reserved pasta water into the fry pan with the sauce. Return the fry pan to the stove over medium high heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 minute. (Note 7)
- Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
And to finish up…a peek into Dozer’s hard life. Morning at the beach (is it winter?!). Afternoon eyeing off the Alfredo pasta. Yes I managed to resist that face. Took a lot of will power! 🙂
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Worth every calorie and so easy to prepare! Believe in the power of the pasta water! I might have doubled the sauce and added sauteed shrimp 🙂 Another winner!
That’s so great to hear Erica! Thank you for taking the time to let me know! N x
I’ve never made an Alfredo sauce before, always assumed it would be high in fat (cream ). And I also thought it would be more labour Intensive. This recipe broke both of those assumptions!
This really was easy and so good. Next time I will try the chicken Alfredo.🙂
Follow up. I reheated the leftovers for lunch today (saved about a quarter cup of the pasta water as well).
It was just as good today as it was last night for dinner! I used a frying pan and added a small amount of the pasta water at a time to break up the pasta and heat through. Just needed a grind of pepper and it was done.
Yum!
You saved the pasta water? I LOVE that!!
I’m so pleased to hear you enjoyed it Sandra! Thank you very much for your message – N xx
Nagi – yet another successful recipe. I have made several of your dishes and they are all top shelf!
I followed this recipe to the letter and it was delicious! We LOVED it!!!!!
I’m so pleased to hear that Kath, thank you for letting me know! N xx
This is so DELICIOUS, we make it weekly!! My 8 year old son asked me “Did Nagi teach you to make this????” You are his hero!! Thanks!
Awww what a compliment!! 🙂 I love your son! ? N xx
My daughter loves Fettuccine Alfredo, but lately she has been disappointed.
She’s gone to different restaurants and just not liking it. I took a chance to
see if she would like your recipe, Well I have to say it was a sure HIT. I am
going to be adding this to her recipe book, She has me making a recipe book
for all her favorite foods so when she goes away to college she can try and
cook for herself. Thank you, so much for sharing this wonderful recipe.
I also tried your stick chicken that was another hit. Will be trying more.
I meant your sticky drumstick recipe! And that was
a 5 star for your Fettuccine Alfredo!
YAY! I’m so glad Debbie! So so glad your daughter loved it. Can’t think of a better recipe to add to her recipe book for college, it’s so simple!! I keep meaning to create a “Super Easy Recipes”, perfect for college students! 🙂 I must think of a better name. That is not very catchy!!
YUMMMMMYYY. Made this last night, you will have seen my instragram pic I tagged you in 🙂 I added chicken breast chunks to get in our protein.
Nagi, this is my fourth time following your recipes and am so impressed. Also love that you include nutrition info in all your recipes, even though I end up eating twice the suggested 🙂 So happy I stumbled upon your blog. Many thanks from Toronto!
Hi Marti!! I’ll check IG – I want to see! I’m so glad you are enjoying my recipes. Wow, all the way from Toronto! 🙂 Hope you have a wonderful weekend! (And PS I add chicken into Alfredo too! And yes, portion control is an issue I have too… 😉 Hey, we only live once!)
Just made this with pasta shells and fresh peas…ughh so good! thanks for the recipe!
SO GLAD YOU LOVED IT!! PS How good are pasta shells? 😉 Brings out the kid in me!!
NAGI, I DID IT!
This was AMAZING, made it for the whole house tonight (4 adults). We were all pleased!!
I’m SO glad!!! YUM!!!! Wish I was there!! 🙂
This was INCREDIBLE!!! So so good. Wow we devoured it up! Pretty sure we both had more than 420 calories haha… but so worth it 🙂 I added chicken and mushrooms. Delicious! My 15 month old went nuts for it, too. Thanks for a delicious family dinner! (That we will definitely be repeating in the future.) 🙂
Jessica! I’m SO glad you loved it!! It’s incredible, isn’t it? And even if you had more than your 420 calories worth, whatever you had, it is still a LOT less than most Alfredo recipes!! And mushrooms + chicken + Alfredo = heaven 😉 Thank you for coming back to let me know you enjoyed this!! N x
It’s amazing how a few simple ingredients can create such an addicting meal. I’m pleasantly surprised at the calorie count for this dish. The problem is I can’t have just a little pasta—I need a lot. It doesn’t matter; this pasta is worth all of the calories and fat!
You made me giggle – sounds like you have the same self control issues I have! Ha ha!!
Love Dozer, so cute!!! And the pasta looks amazing! I cook pasta once a week, but never post it on the blog, because I don’t like my pictures! Planning to use yours as an inspiration to try and photograph my next pasta creation! And you are right, Alfredo could be low calorie, if pasta doesn’t swim in sauce and of course if you measure your servings correctly 🙂
What do you mean?? Your pics are gorgeous Mira! I bet you are just being too hard on yourself 🙂
Dozer is such a gorgeous dog!!
I know the sauce should barely hug the pasta but I’ve been known to sneak a little extra in my bowl. I love this stuff. It’s absolute comfort food for me.
I know, I love sauce too. But I promise, it clings on the pasta so thickly you don’t need extra sauce. PROMISE!! N x
You know, my mum never cooked with cream, either. I love the stuff and never hold back when it’s time for dessert. You know my stance on calories 😉
Well I’d have the same stance if I had your metabolism!
Must have! I want a bowl of this so badly, my mouth is watering! Just GORGEOUS!
WHAT are you waiting for?! N x