Indulge in the elegant simplicity of an Authentic 3 Ingredient Fettuccine Alfredo! With just three simple ingredients, we’re transforming ordinary ingredients into a symphony of flavors. This Fettuccine Alfredo recipe proves that you don’t need a mile-long ingredient list to whip up a plate of pure comfort and flavor!
This mouthwatering 3 Ingredient Fettuccine Alfredo recipe takes comfort food to a whole new level and proves that elegance and deliciousness need not be complicated. This is a great dish that I come back to time and time again, whenever I need to have dinner ready in no time, and it is always a hit with the family! So, grab your ingredients, and let’s dive into the world of lip-smacking simplicity with one of the easiest and most delicious classic Italian dishes!
Authentic 3 Ingredient Fettuccine Alfredo – Blissful Simplicity
Perfectly cooked, velvety ribbons of fettuccine covered in a rich, Parmesan-infused goodness. I mean, who could resist that?! With just three simple ingredients, this famous dish is a celebration of uncomplicated yet sensational dining!
Fettuccine Alfredo tools you will need
- Cooking pot
- Saucepan
- Tongues
- Colander
How to make this Authentic 3 Ingredient Fettuccine Alfredo Pasta
(for the exact measurements, please see the recipe card below)
Step 1 – Cook pasta
Bring a pot of water to boil and cook the pasta.
Step 2 – Melt butter
Melt the butter in a non-stick saucepan.
Step 3 – Reserve starchy pasta water
Reserve some of the starchy pasta water and set aside.
Step 4 – Drain pasta
Drain the fettuccine noodles.
Step 5 – Add pasta and Parmesan cheese to the butter
Add the cooked fettuccine to the butter and generously sprinkle with the freshly grated Parmesan cheese.
Step 6 – Stir everything up
Toss pasta in the luscious sauce, making sure everything is well combined.
Step 7 – Serve hot
Serve the Fettuccine Alfredo while still hot. Buon appetito!
Authentic 3 Ingredient Fettuccine Alfredo (no cream)
Equipment
- 1 cooking pot
- 1 saucepan
- 1 tongues
- 1 colander
Ingredients
- 400 g fettuccine pasta
- 100 g unsalted butter
- 70-100 g Parmesan cheese (to taste)
Instructions
- Bring 2.5 liters of water to the boil. When the water is boiling, add 1 tablespoon of salt.
- Add the pasta and cook one minute less than the package instructions. We are aiming for that perfect al dente, not-too-soft, not-too-firm texture.
- While the pasta is cooking, melt the butter in a non-stick saucepan over medium heat. We want the butter to be melted, not burnt, so keep an eye on it. When ready, turn the heat off.
- Once the pasta is perfectly cooked al dente, reserve 2 cups of the starchy pasta water and set it aside.
- Drain the cooked fettuccine in a colander and add it to the golden melted butter in the pan. Turn on the heat again on medium heat.
- Add the freshly grated Parmesan cheese and stir everything up with the tongues until you've got a smooth and glossy coating.
- If the sauce is not creamy enough, gradually add some of the reserved pasta water, until you reach the desired consistency. Make sure each noodle gets a generous coating of that Parmesan goodness!
- If you add less cheese, add some more salt to taste.
- Serve immediately, topping with more freshly grated Parmesan cheese and freshly ground black pepper (optional) to taste. Enjoy!
CARMEN’S TIPS:
- For the best-tasting, creamiest homemade Alfredo sauce, use freshly grated Parmesan cheese.
- Don’t be shy with the Parmesan cheese; you are aiming for a creamy cheese sauce that rivals a pizza commercial!
- If you want to add a bit of a spin to this authentic pasta dish, you can throw in some fresh garlic or garlic powder, fresh herbs, grilled chicken breasts, grilled shrimp, sauteed mushrooms, or any veggies that you fancy.
- To elevate the flavor even more, you can add any seasoning you enjoy: some Italian seasoning, a touch of nutmeg, some fresh parsley, or if you like a bit of a kick, some chilies or red pepper flakes.
- Fettuccine pasta is always my first choice for this recipe, I just feel it’s more elegant. But if you do not have fettuccine, just use any pasta you have on hand.
- If you want a thinner sauce, add some more pasta water. If you want a thicker sauce, just add some additional Parm.
- You can enrich and thicken your Alfredo sauce by adding cream cheese, heavy cream, or a cheese mixture.
Frequently Asked Questions
What can I add to Fettuccine Alfredo to make it taste better?
You can enhance the flavor of your Fettuccine Alfredo by adding some fresh herbs for more flavor (e.g. parsley, chives, basil, thyme, oregano, tarragon), different veggies for color and crunch (broccoli, mushrooms, asparagus, spinach, cherry tomatoes, green peas, bell peppers, zucchini, etc.), different seasonings and spices for aroma, depth, and complexity (fresh or dry garlic, pepper, Italian seasoning, red pepper flakes, nutmeg, lemon zest).
How do you make Alfredo more interesting?
Fettuccine Alfredo pasta is an extremely versatile dish that pairs well with a variety of ingredients. To make Fettuccine Alfredo pasta more interesting and satisfying you can experiment with flavors, textures, and creative combinations. Here are some ideas to elevate your Alfredo game:
- add protein to make it more satisfying: chicken, shrimp, bacon, crab, beef
- add veggies for crunch and color: sautéed mushrooms, sun-dried tomatoes, spinach, cherry tomatoes, asparagus, artichoke hearts, green peas
- add herbs and spices to enhance the flavors: basil, parsley, thyme, nutmeg, garlic, red pepper flakes)
- add different cheeses: Pecorino Romano, Asiago, Gruyère, besides Parmesan cheese
- use different pasta shapes for variety: spaghetti, tagliatelle, farfalle, fusilli, penne, ravioli, orecchiette, pappardelle, etc.
- add lemon or orange zest for a subtle citrusy kick, adding brightness and complexity to the dish
- add basil or sun-dried tomato pesto for an infusion of vibrant flavors
- add crispy toppings for a delightful contrast to the velvety pasta: toasted breadcrumbs, crispy bacon or prosciutto
- go spicy for a spicy Alfredo variation: add some red pepper flakes or diced jalapeños
- bake your Fettuccine Alfredo: top the pasta dish with mozzarella or fontina cheese and bake until bubbly and golden to add a cheesy, gooey layer to your pasta
What is Alfredo called in Italy?
In Italy, Fettuccine Alfredo is called “Fettuccine al Burro” (i.e Fettuccine with butter) since the original Fettuccine Alfredo recipe was made only with fresh fettuccine pasta noodles tossed with butter and Parmesan cheese.
Which pasta is best with Alfredo sauce?
For an authentic Fettuccine Alfredo experience, the best pasta to pair with Alfredo sauce is the fettuccine. The broad shape of fettuccine creates the ideal surface for the creamy sauce, while its thickness contributes to a satisfying mouthfeel when combined with the velvety Alfredo sauce. The wider surface area of the pasta ensures that each bite is the perfect ratio of pasta to sauce. While fettuccine is the classic choice, you can experiment with other pasta shapes based on your preferences, like linguine, pappardelle, or even short pasta like penne or rigatoni.
You might also like:
Sinfully Easy 3 Ingredient Peach Cobbler