Making The Perfect Fettuccine Alfredo (3 Ways)
About this recipe
Fettuccine Alfredo is a classic dish that many think of as a creamy, indulgent pasta. In this video, Joshua Weissman shows us how to make it three different ways: the original Italian version, an Americanized version, and a healthier take using cauliflower.
Each version has its own unique twist, but they all share the same base of fettuccine pasta. Whether you're looking for a traditional recipe or something a bit lighter, this guide has you covered.
Ingredient notes
- 400g of dried fettuccine is used for all three versions.
- 115g of unsalted butter should be softened before use.
- For the healthy version, you can use whole milk or nut milk as a substitute.
Tips from Joshua Weissman’s video
- For the original version, make sure to reserve 175ml of pasta water before draining; this helps create a creamy sauce when combined with the cheese.
- When making the Americanized version, simmer the heavy cream and butter for 3-4 minutes to thicken before adding the cheese and herbs.
- In the healthy version, steam the cauliflower until soft (12-15 minutes) before blending it to ensure a smooth sauce.
Good to know
- How do I know when the fettuccine is done cooking?
- Cook the fettuccine according to the package instructions until al dente, and remember to taste it as it cooks.
- What can I use instead of heavy whipping cream?
- In the healthy version, you can use whole milk or nut milk as a substitute.
- How much pasta water should I reserve?
- Reserve 175ml of pasta water for the original version and 120ml for the Americanized version.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place 400g of dried fettuccine in a pot of boiling salted water and cook according to package instructions until al dente.
- 2
In a large bowl, add 115g of softened unsalted butter.
- 3
Reserve 175ml of pasta water before draining the pasta, then add the hot pasta to the bowl with butter and toss vigorously until the butter melts.
- 4
Add 250g of fresh grated parmigiano reggiano and continue tossing, using reserved pasta water as needed to create a creamy sauce that coats the noodles.
- 5
Season with salt and pepper to taste, and serve topped with additional parmigiano and black pepper.
- 6
For the Americanized version, cook 400g of dried fettuccine as directed on the package.
- 7
In a large pan, combine 300ml of heavy whipping cream and 115g of unsalted butter over medium heat, stirring until melted.
- 8
Increase heat slightly and bring to a gentle simmer for 3-4 minutes until it thickens lightly.
- 9
Remove from heat and stir in 250g of parmigiano reggiano, 4g of finely chopped thyme, and 5 finely chopped garlic cloves until combined.
- 10
Reserve 120ml of pasta water, drain the pasta, and add it to the sauce, tossing to emulsify with the reserved water as needed.
- 11
Plate the pasta and top with fresh parmigiano and black pepper.
- 12
For the healthy version, steam 2.5 cups of cauliflower florets with 240ml of milk and 14g of unsalted butter until soft, about 12-15 minutes.
- 13
Blend the cauliflower mixture with 3 cloves of garlic, 2 teaspoons of finely chopped fresh thyme, and 62g of grated parmigiano reggiano until smooth.
- 14
Toss the cooked fettuccine with the cauliflower sauce and serve with additional parmigiano.
Heads up — we had to guess a little:
- The quantity for the cauliflower florets was inferred based on the description of using half of a medium head.
- The quantity for the milk was inferred as whole milk or nut milk based on the context provided.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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