# Fettuccine Alfredo (3 Ways)

This recipe shows how to make fettuccine Alfredo in three different ways: the original Italian version, the Americanized version, and a healthier version.

- Servings: 2 servings
- Total time: 9 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 14 oz dried fettuccine
- 0.5 cup unsalted butter
- 2 cups freshly grated parmigiano reggiano
- 0.75 cup pasta water
- 0.5 cup unsalted butter
- 2 cups freshly grated parmigiano reggiano
- 2 tsp fresh thyme
- 5 cloves finely chopped garlic
- 1.25 cup heavy whipping cream
- 0.5 cup unsalted butter
- 2 cups freshly grated parmigiano reggiano
- 2 tsp fresh thyme
- 5 cloves finely chopped garlic
- 0.5 cup pasta water
- 2.5 cups head of cauliflower
- 1 cup milk
- 1 tbsp unsalted butter
- 0.5 cup freshly grated parmigiano reggiano
- 2 tsp fresh thyme
- 3 cloves finely chopped garlic

## Instructions

1. Boil 14 oz of dried fettuccine in a pot of generously salted boiling water until al dente.
2. In a large bowl, add half a cup of softened unsalted butter and season with pepper.
3. Once the pasta is done, reserve about three quarters of a cup of pasta water, drain your pasta, and immediately add the hot pasta to your butter bowl.
4. Toss the pasta with the butter vigorously.
5. Add two cups of freshly grated parmigiano reggiano.
6. Toss vigorously, using the pasta water as needed to melt the cheese and thin the sauce to your liking.
7. Season to taste with salt and pepper and serve in a bowl topped with additional parmigiano and black pepper.
8. Boil 14 oz of dried fettuccine as directed on the package.
9. Separately, get a large pan, add 1.25 cups of heavy whipping cream and half a cup of unsalted butter, turn the heat to medium, and stir constantly until all butter is melted.
10. Increase heat slightly above medium and bring to a gentle simmer, then let it simmer, stirring occasionally, for 3–4 minutes or until lightly thickened.
11. Turn off the heat and add 2 cups of parmigiano reggiano, 2 tsp of finely chopped thyme, and 5 cloves of finely chopped garlic.
12. Vigorously stir until thoroughly combined and emulsified, season to taste with salt and pepper, and serve.
13. Once your pasta is done, reserve half a cup of pasta water, drain your pasta, then immediately add your hot pasta to the alfredo sauce and toss, using your pasta water as needed to emulsify the sauce further.
14. For a nice shape, grab a carving fork and a ladle and twirl it up into a beautiful little mound, place it on a plate or a shallow bowl, and immediately top with a nice fresh grating of parmigiano reggiano and black pepper.
15. Add 2.5 cups of cauliflower florets to a medium-sized saucepan. Add 1 cup of milk (whole milk is ideal, or even nut milk if you want).
16. Add 1 tbsp of unsalted butter. Bring to a boil over medium heat, then reduce the heat to medium-low and let it simmer covered (or in foil) for 12-15 minutes, or until the cauliflower is completely mushi.
17. Remove from heat, pour all contents into a blender along with 3 cloves of garlic, 2 tsp of finely chopped thyme, half a cup of grated parmigiano reggiano, season to taste with salt and pepper, and blend on high speed until smooth.
18. Boil your fettuccine. This time you don't need as much pasta water (if any at all).
19. Pop your pasta into a bowl that's been filled with some of your cauliflower Alfredo sauce and toss until thoroughly coated and serve with more parmigiano on top, and adjust salt and pepper levels.

## Equipment

- box grater
- blender
- knife
- large bowl
- saucepan
- large pan
- ladle
- carving fork

## Source

- Original video: https://youtu.be/9n5z0LTGII4?si=83gBfMyPcSOB1aCm
- Recipe page: https://www.cliprecipe.com/recipe/870f914d-8a8a-4760-a45a-8c9bd1a9cc3b
- Extracted: 2025-02-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt