Indulge in the creamy richness of Fettuccine Alfredo without the guilt— just 400 calories/serving! This healthy Fettuccine Alfredo recipe is based on the Italian classic (no cream). By tweaking the butter quantity and suggesting sensible portion sizes, this becomes a Mediterranean Diet recipe.
Make the fresh fettuccine by using our recipe. Or, move to the next step if you already have the fettuccine prepared or have bought it.
8 oz fettuccine pasta
Prepare the Ingredients
Finely grate the Parmigiano Reggiano cheese. Once done, sift the cheese as well. It must have a powdery consistency for this recipe.Cut the butter into small cubes.
4 oz Parmigiano Reggiano Cheese, 3.5 tbsp butter
Cook the Pasta
Cook the fettuccine in gently boiling water. A gently boiling water will help you avoid to break this thin egg pasta, which tends to be more delicate than something like spaghetti. If using fresh pasta, it will only take 2-3 minutes to cook the pasta. Otherwise, follow the package instructions.
Finish the Pasta
Drain the pasta but do not discard the pasta water!On a large serving dish or bowl, add half of butter. Then, add the drained pasta on top of the butter. Then, add the rest of butter. Using a spoon and fork, mix the pasta and butter delicately until the butter is melted and coats the pasta.
Then add the Parmigiano Reggiano cheese, a couple of spoons at a time. Continue to mix. Add a ladle of pasta water and mix again. The creamy sauce will start to form.
Continue adding more cheese (and more water if needed) until you have created a thin white sauce.
Serve and enjoy! Note: The sauce will continue to thicken on the plate.