I’m sharing a truly Authentic Alfredo Sauce recipe with you. It only has four simple ingredients, and they’re combined in a way that results in a most rich and creamy sauce that clings to fettuccine in a delicious way.
Real authentic Alfredo sauce doesn’t have any heavy cream in it because the Italians don’t make it with any cream! They don’t use egg yolks either. Fettuccine Alfredo made with cream is an American thing. The more simple, authentic recipe was created in Rome in the early 1900’s by an Italian restaurant owner named Alfredo.
This recipe is the real deal. This is how the Italians make their Alfredo sauce. I should note that pepper is not traditional, but it’s optional. If you enjoy authentic Italian recipes, you might like my recipes for pasta pomodoro, rigatoni in vodka sauce and chicken marsala.
Ingredients for making Alfredo Sauce:
- Butter: Always use unsalted butter so you are able to control the amount of salt in the recipe. You can always add more salt, as needed. Use great tasting butter. I suggest the Kerry Gold brand. It will make a difference!
- Parmesan Cheese: Use a block of Parmesan for this recipe so you can freshly grate it. Use the side of the box grater with the tiny holes so that you are grating and not shredding the Parmesan. Do not use already grated Parmesan from the store, and avoid the green can of grated Parm at all costs!
- Pasta: Any pasta may be used to be combined with Alfredo sauce, but fettuccine is the most perfect pairing. Fresh fettuccine will be best, but dried will work too.
- Salt and Pepper: Use Kosher salt for sure. Freshly ground black pepper is optional.
- Starchy Pasta Water: This is an important ingredient. Be sure to save a cup of the pasta water before you drain it. This is going to be a nice and starchy liquid to add to the butter and parmesan and bring creaminess to the sauce.
How to make authentic Alfredo sauce with fettuccine:
Add water to a pot, and add about a tablespoon of kosher salt to the water. Bring it to a boil, and then cook the pasta to an al dente state (firm, but not hard). Take out a cup of the pasta water and set it aside. Drain the pasta.
Melt the butter in a large skillet. Stir 1/4 cup of the pasta water into to the pan.
Then add the pasta to the pan. Use tongs to gently toss the fettuccine with the butter and pasta water. While tossing, sprinkle in half of the grated Parmesan, and add another 1/4 cup of the pasta water. The Alfredo sauce should be starting to form and coating the pasta.
Add more water, if needed. Toss in the rest of the cheese and some salt and pepper (if using). Individual servings can be topped with a bit more of the grated Parmesan and some chopped fresh Italian parsley.
Recipe Tips
- Don’t use too large of a pan to cook your pasta. The starchy pasta water will be more intense and more useful if you use an appropriately sized pan.
- Don’t forget to salt the pasta water. This will add to the flavor that is being contributed to the sauce.
- Since this recipe for authentic Alfredo sauce has so few ingredients, it’s important to use quality ingredients that will have the best flavor. Splurge a little to make the best fettuccine Alfredo ever!
Cheese Substitutions for Alfredo Sauce:
Of course, the salty, nutty flavor of Parmesan cheese is the most traditional to use for making authentic Alfredo sauce. But you may substitute Grano Padano or Pecorino Romano.
Favorite Italian Recipes:
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Bring a large pot of salted water to a boil. Add the dry pasta, and cook until al dente (7 or 8 minutes). Drain the pasta, saving 1 cup of the starchy pasta water.
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Add the butter to a large, deep skillet. Heat on low until the butter melts. Stir in ¼ cup of the pasta water. Add the drained pasta to the pan; toss with tongs.
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Sprinkle in half of the Parmesan cheese while tossing. Add another ¼ cup water; toss until the sauce for the Alfredo seems to be forming. Add more water, if needed. Sprinkle in the rest of the Parmesan cheese and toss gently. Season to taste with salt and pepper.
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Sprinkle individual servings with a little more Parmesan cheese and chopped Italian parsley.
Serving: 1serving, Calories: 726kcal, Carbohydrates: 83g, Protein: 22g, Fat: 34g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 175mg, Sodium: 646mg, Potassium: 318mg, Fiber: 4g, Sugar: 2g, Vitamin A: 972IU, Calcium: 213mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.