Alfredo sauce without cream

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 680, total fat 37 G., saturated fats 23 G., proteins 28 G., carbohydrates 58 G., fiber 3 G., cholesterol 95 mg, sodium 690 mg, sugar 2 G.

Contrary to popular belief, traditional fettuccine pasta in Alfredo sauce doesn't contain a drop of cream or milk. So if you're out of cream, it's time to learn how to make Alfredo like they do in Rome. All you need is cooked pasta, butter, and grated Parmesan. Even with this simple addition, the pasta turns out incredibly creamy and delicious. The finishing touch is a couple of turns of a black pepper grinder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

165 g unsalted butter, cut into small cubes
170 gr. freshly grated Parmesan (about 2 tablespoons)
450 g dry fettuccine pasta

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fettuccine pasta, Parmesan cheese

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Place the butter and cheese in a large bowl and set aside.
Add the fettuccine to the boiling water and cook, stirring occasionally, according to package directions until al dente. Discard 1 cup of the pasta cooking water, drain the remaining water, and add the pasta to a large bowl with the butter and cheese.

Using tongs, gently toss the pasta with the butter and cheese, adding water as needed to create a creamy sauce. Season with freshly ground black pepper and serve.

Categories:

recipe / Calorie content of prepared meals / Main courses / Pasta / Food Network - recipes / Italian cuisine

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