Authentic Alfredo Sauce
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This authentic alfredo sauce recipe features three simple ingredients: fettuccine pasta, Parmigiano-Reggiano cheese, butter, and optional freshly cracked pepper. It only takes 15 minutes to prepare! This is the original recipe for ‘pasta al burro e parmigiano.’
If you can’t get enough of easy Italian pasta dinners, don’t miss these recipes for creamy sun dried tomato pasta and pasta with pancetta and peas.
Quick Look: Authentic Alfredo Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6 people
- Dietary Info: can be made Gluten Free (Note that Italian Parmigiano-Reggiano is not a vegetarian cheese.)
- Method: Stovetop
- Technique: Boil the pasta and save some pasta water. Melt the butter in half of the pasta water, then add pasta, remaining water, and cheese and toss until combined.
- Flavor & Texture: This alfredo sauce has a rich, velvety texture and an incredible flavor that’s irresistible on tender, al dente fettuccine.
Why You’ll Love This Family Favorite!
This glorious recipe is made with butter and cheese (no cream!) to make the sauce extra creamy. It’s a quick pasta dish that every Italian loves and eats regularly– true Italian comfort food. I know you’ll love it too!
The secret to avoiding heavy cream while achieving a super creamy Roman alfredo sauce is using starchy pasta water to bind the sauce with the hot pasta. The other secret is the simple process and method used to prepare the sauce. Following instructions and steps correctly is key for optimal results in this simple pasta dish!
You’ll also enjoy these other Roman pasta recipes: Cacio e Pepe, Authentic Carbonara, and Bucatini all’Amatriciana.
Made With AmorE,
“This is INSANELY fantastic!! The best part is it takes 20 min and only 4 ingredients!! Guilt free pasta using good ingredients! No cream which is crazy to me how the butter and pasta sauce make a creamy sauce!”
– Dori
Table of Contents
Simple Ingredients
If you’re wanting to make the perfect creamy pasta sauce, use authentic parmigiano cheese–it will make all the difference!
- Parmigiano-Reggiano Cheese: The most important ingredient in this recipe is authentic Italian Parmigiano-Reggiano cheese that you freshly grate yourself on a microplane so it melts quickly. (Here’s 5 reasons why you should always grate your own cheese!) “Parmigiano-Reggiano” is the Italian name for Parmesan, but be sure to buy top-quality, made in Italy cheese, not American Parmesan cheese.
- Butter: For the creamiest texture, use good quality, European-style salted butter. You can also try using unsalted butter if you like.
- Pasta: You can use fresh or dried pasta in any long shape, like fettuccine, linguine, or homemade pappardelle. For the best texture, use bronze-cut pasta with the main ingredient listed as “durum semolina.” Check out my guide to cheap vs. expensive pasta for more tips!
- Salt: Either sea salt or kosher salt works well for cooking the pasta. (For tips on cooking fettucine or any pasta perfectly, don’t miss my guide for how long to boil spaghetti or pasta every time.)
- Reserved Pasta Water: Saving a little starchy pasta water after cooking the fettucine is the key to creating a creamy sauce without heavy cream or a flour and butter roux.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
Although these variations aren’t traditional, they are tasty and popular in North America. Try adding extras like:
- Heavy Cream: A creamy shortcut often used in American alfredo, though the original Roman version uses only butter and Parmigiano.
- Broccoli: A common add-in for texture and freshness, often used in pasta bakes or to make it feel like a full meal. Use my Tuscan roasted broccoli.
- Grilled Chicken: This is the classic chicken alfredo combo in the US, but it’s not part of the original Roman dish. Add my baked chicken thighs at 375°F on the side.
- Shrimp: Another protein variation—adds a seafood twist that pairs well with the creamy sauce. Use my redrock grilled shrimp for lots of flavor!
How to Make Authentic Alfredo Sauce
This easy butter and cheese pasta comes together in 15 minutes and with only a few ingredients. See the recipe card at the bottom of this post for a printable version.
- Divide the butter into six equal pieces. Add half of the butter to a large serving platter.
- In a large pot of boiling salted water, cook the fettuccine until al dente according to package directions. Save 1 cup of the starchy pasta water before straining.
Add half the pasta water (½ cup) to the serving platter with the butter. Stir the butter with the hot pasta water to melt the butter.
- Add the hot pasta to the serving platter. Using kitchen tongs, mix until the butter sauce coats all the strands of pasta. Add the rest of the butter and pasta water. Mix the pasta with the kitchen tongs until a smooth, creamy sauce forms.
- Keep moving the pasta until all the butter melts. Add the freshly grated parmigiano cheese.
- Keep mixing until it’s combined and the cheese has melted, then serve immediately.
- Top with extra parmigiano cheese and freshly grated pepper if desired. Enjoy!
Authentic Alfredo Sauce FAQs
Yes! Fettuccine alfredo originates from Rome, Italy, and was created by Alfredo Di Lelio. His version was a light butter and parmigiano cheese pasta. Many versions of this classic Italian dish (especially in the US) are not Italian at all, but still popular variations of the famous pasta dish.
The creamy sauce in fettuccine alfredo comes from mixing finely grated Parmigiano-Reggiano cheese with butter, reserved pasta water, and hot pasta. The creamy sauce will form by incorporating the ingredients in the way this recipe details. No cream needed. Enjoy!
In 1927, Mary Pickford and Douglas Fairbanks were on their honeymoon and ate at Alfredo di Lelio’s restaurant in Rome, Italy. They loved his fettuccine alfredo recipe so much that when they returned to the United States, they spread the word about this amazing Italian pasta dish.
In 1966, the Pennsylvania Dutch Noodle Company started advertising its “Fettuccine Egg Noodles.” Their recipe included heavy cream and other cheeses, Parmesan, and butter. I prefer the original, much lighter Italian version, like this recipe!
Yes, you can add cream to fettuccine alfredo—it’s a common addition in American versions, making the sauce extra rich and silky. Just know it’s not traditional; the authentic Roman version uses only butter, Parmigiano-Reggiano, and pasta water.
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop with a splash of milk or pasta water to loosen the sauce—low and slow is best! Avoid the microwave, as it can dry out the pasta and separate the sauce. If you must, add a little liquid and heat in short bursts, stirring often.
Serving Suggestions
This creamy alfredo sauce is packed with protein and flavor and makes for a hearty meal on its own! If you’re looking to round out your meal with Italian favorites, try some recipes like crispy breaded chicken cutlets, pear gorgonzola salad, thick pork chops, or oven baked salmon steaks. If you have any room left after this great meal, enjoy a slice of authentic tiramisu!
This is me eating at the restaurant in Roma, Italia, where fettuccine alfredo was born. If you can’t make it to Italy, make this recipe and know that it is authentic!
My Pro Tips
Expert Tips
- Work quickly–timing matters! Alfredo comes together fast; have your ingredients ready and mix while the pasta is still hot.
- Salt the water to flavor the pasta from the inside out as it cooks; only cook until al dente.
- Grate your cheese preferably with a microplane (or a cheese grater), and use real Parmigiano-Reggiano cheese for the creamiest result and quickest melting. The finer the grate, the more smooth your sauce will be since it will melt faster. For a little more texture, use a coarser grate.
- Do not use imitation parmigiano/low quality, American-made Parmesan cheeses, or your sauce will be clumpy. Serve immediately while the sauce is still smooth and creamy.
- I doubt there will be leftovers, but just in case, here is how to store and reheat your fettuccine alfredo pasta. Let pasta cool slightly and store in an airtight container in the fridge. Reheat the leftover on the stovetop. Add a little water and extra parmigiano cheese, and heat on medium heat until heated. Enjoy!
Other Authentic Italian Pasta Recipes
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Authentic Alfredo Sauce
Ingredients
- ½ cup grass fed butter, at room temperature; divided
- 1 pound fettuccine pasta, or other long pasta; preferably bronze cut
- 1½ cups Parmigiano-Reggiano cheese, finely grated; plus more for serving
- freshly ground black pepper, to taste (optional)
Instructions
- Divide the butter into six equal pieces, then place half of the butter on a large serving platter.
- In a large pot of boiling salted water, cook the fettuccine until al dente according to package directions. Save 1 cup of the starchy pasta water before straining.
- Add half the pasta water (½ cup) to the serving platter with the butter. Stir the butter with the hot pasta water to melt the butter.
- Add the hot pasta to the serving platter. Using kitchen tongs, mix the until butter sauce coats all the strands of pasta.
- Add the rest of the butter and pasta water. Mix the pasta with the kitchen tongs until a smooth, creamy sauce forms. Keep moving the pasta until all the butter melts. Add the freshly grated parmigiano cheese and keep mixing until it's fully melted and well combined.
- Serve immediately. Top individual portions with extra parmigiano cheese and freshly grated black pepper if desired.
Notes
- Salt the water to flavor the pasta from the inside out as it cooks; only cook until al dente. Get more tips in my guide to How Long to Boil Spaghetti or Pasta Perfectly.
- Grate your cheese preferably with a microplane (or a cheese grater), and use real Parmigiano-Reggiano cheese for the creamiest result and quickest melting. The finer the grate, the more smooth your sauce will be since it will melt faster. For a little more texture, use a coarser grate.
- Do not use imitation parmigiano/low quality, American-made Parmesan cheeses, or your sauce will be clumpy. Serve immediately while the sauce is still smooth and creamy.
- I doubt there will be leftovers, but just in case, here is how to store and reheat your fettuccine alfredo pasta. Let pasta cool slightly and store in an airtight container in the fridge. Reheat the leftover on the stovetop. Add a little water and extra parmigiano cheese, and heat on medium heat until heated. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely Fabulous! Taste like you are Italy! I added Grilled Shrimp to mine. Can’t wait to make it again! Thank you!
Yes! Fresh and not so heavy with just the right flavor. I am happy you loved it!
Wow! Just realized that this doesn’t have heavy cream. Can’t wait to make this for my mom.
I just love your recipes!
YES! That’s the best part- you will love this one. Enjoy!
sorry- I just saw the Alfredo recipe!!!
thank you-
I am so happy to have found you, Elena! Your recipes – that I’ve read so far – all are, or sound delicious, simple and in the spirit of this kind of Italian cooking I learned with my (American, but Italian in his soul, dad), through Marcella Hazan. Simple recipes, best ingredients, best taste. She has a recipe where you add the parm first. I’m going to make yours with the pasta water, which is a magic ingredient in my experience. Can’t make aglio olio pasta without finishing the cooking in some of the water.
Thank you for sharing your cooking!
Hi Cara! You are most welcome. Yes, fresh and simple are best when it comes to authentic Italian cooking! I hope you love all the recipes. Please keep me posted as you try the. I would love to hear from you. Enjoy!
This was beyond easy to make and absolutely delicious! The recipe I used in the past used heavy cream and though is was good, this was so much better and lighter! My new go to, and I will be sharing it was everyone! Can’t wait to try more! Thank you!
Yay! SO glad you loved it and want to share. It is a staple in our home.
Thank you so much for this recipe
You are most welcome. I am glad you loved it!
My absolute favorite fettuccine Alfredo recipe. It really is the best!! The authentic Italian way is soo much better than the Americanized version.
YAY! I am so happy you love this authentic, easy, and delicious recipe.
Thanks a lot sweet Elena for your recipes!!! MARZIA from Sicily!!
You are most welcome. I am happy you love the recipes. Baci!
Delicious and very filling!!
So glad you loved this simple recipe. Enjoy many more!
This was such an amazing recipe! I could never pin point why my Alfredo sauce just didn’t taste perfected and now I know thanks to this simple recipe! It’s so good and may end up being on my weekly dinners!
Yes! Simple and delicious.
This recipe was delish! It was very easy to follow and I had pictures to back me up. My entire family loved it, even the toddlers! Thank you so so much!
YAY!! So happy everyone loved it! It’s a good one the whole family loves!
I’m curious to know if you have ever added garlic to this?
We typically do not, but you absolutely can!
Thank you for sharing your wonderful recipes! This one was delicious!
You are most welcome. I am glad you loved it! Many more yummy recipes for you. Enjoy!