- 1 pound (450g) fettuccine pasta
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) whole milk
- 1 cup (100g) grated Parmesan cheese
- 1 cup (100g) grated Pecorino Romano cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Cook the Fettuccine:
Bring a large pot of salted water to a boil.
Cook the fettuccine pasta according to the package instructions until al dente.
Drain the pasta and set aside.
Prepare the Sauce:
In a large skillet, melt the unsalted butter over medium heat.
Once the butter is melted, pour in the whole milk and bring the mixture to a gentle simmer. Be careful not to let it boil.
Gradually add the grated Parmesan and Pecorino Romano cheeses to the skillet, stirring constantly with a wooden spoon.
Continue stirring until the cheeses have melted and the sauce has thickened, creating a smooth and creamy consistency.
Season the Sauce:
Season the Alfredo sauce with salt and black pepper to taste. Be cautious with the salt, as the cheeses are already salty.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing gently to coat the pasta evenly with the creamy mixture.
Transfer the Fettuccine Alfredo to a serving platter or individual plates.
Garnish with freshly chopped parsley for a burst of color and freshness.
Serve the Traditional Fettuccine Alfredo immediately while it’s hot. The rich and velvety sauce paired with the tender fettuccine noodles makes for a classic and comforting dish.
For added flavor, you can incorporate minced garlic into the butter as it melts for a subtle garlic infusion.
Feel free to experiment with different types of pasta or add grilled chicken, shrimp, or vegetables for a heartier variation.
This Traditional Fettuccine Alfredo recipe without cream provides a delicious alternative with a rich and cheesy sauce that is sure to satisfy your pasta cravings.