Simple Fettuccine Alfredo Recipe (Elegant and Delicious)

• Food: Fettuccine Alfredo 
• Writer: Nicolas Wilson
• Content-Type: Food Blog

This Fettuccine Alfredo recipe is ideal for every occasion, from hectic weeknights to romantic meals. It’s easy to make, gorgeous to look at, and delicious.

Pasta, butter, Parmesan cheese, salt, and pepper are the five main ingredients of traditional fettuccine Alfredo. If you’ve been following the blog for a while, you’ll notice that this fettuccine Alfredo dish isn’t quite standard. You’re correct!

I like creamy pasta, but it’s nearly always too rich for me to eat more than a few bits when I get it in restaurants.

I was craving comfort food earlier this winter and came up with the idea to prepare a fettuccine Alfredo recipe that would allow me to have my cake and eat it too.

It would be just as creamy and comfortable as traditional pasta, but light enough that I could eat an entire bowl and still want more.

This fettuccine Alfredo recipe has been on repeat in our house since that day. The creamy texture of the sauce, which is rich and nutty, is seductive over the tangles of fresh spaghetti.

It’s quick and easy to create, with only 10 pantry items. As a result, we’ve devoured it on busy weeknights, snowy Saturdays, and even date nights at home. I hope you’ll include it in your regular rotation as well!

A Recipe for Lightened Fettuccine Alfredo

I utilized the following important components to construct a lightened-up fettuccine Alfredo recipe that tasted just as excellent as the regular pasta:

• Cauliflower – I’ve used cauliflower to make lighter versions of creamy classics before, and it works beautifully here. It makes an Alfredo sauce that’s just as wonderful as – but considerably lighter than – the traditional version when boiled and combined with the other ingredients.
• Dijon mustard, lemon juice, and garlic – Give the creamy sauce a vibrant, acidic depth of flavor.
  For this reason, parmesan cheese and butter are stapled fettuccine Alfredo components. The butter thickens the sauce and gives a nutty umami taste, while the parmesan adds a nutty umami flavor.
• Extra-virgin olive oil — I use olive oil for extra richness because I only use a tiny amount of butter in this recipe. I like how strong the taste is in this dish!
• Pasta water – The heated, starchy pasta water in traditional fettuccine Alfredo is what converts the Parmesan and butter into a creamy sauce. It’s also a critical element in my recipe since it aids in the pureeing of cauliflower.

How to Make Fettuccine?

This recipe is simple and quick to prepare. This is what you must do:

1. Cook the cauliflower first. Add the cauliflower to a big pot of salted water and bring it to a boil. Cook for 8 to 10 minutes, or until it’s tender. After that, drain it and combine it with the Parmesan cheese, garlic, Dijon mustard, lemon juice, olive oil, butter, salt, and freshly ground black pepper in a blender.
2. In a large saucepan of salted water, boil the pasta until al dente. Set aside 1 1/2 cups of the starchy pasta water before draining.
3. Then you’ll need to make the sauce. To make a smooth purée, add 1 cup of pasta water to the blender.
4. Finally, combine everything! Toss the pasta with the sauce in a large skillet or mixing dish. If the sauce is too thick, thin it up with additional pasta water as needed to achieve the appropriate consistency.
5. Season to taste with salt and pepper, and enjoy!

What to Serve with Alfredo Fettuccine?

Serve this fettuccine Alfredo with heaps of freshly grated Parmesan cheese and minced Italian parsley. It can be eaten on its own or combined with your favorite protein for a heartier supper.

It also goes well with roasted vegetables like Brussels sprouts or broccoli, as well as a basic Caesar salad. Make handmade focaccia or good crusty bread to mop up any excess sauce, and don’t forget the wine!

Fettuccine Alfredo

Simple, elegant, and cozy, this lightened-up fettuccine Alfredo dish. The sauce is made with Parmesan cheese, lemon juice, butter, and a secret ingredient: cauliflower!

Ingredients

• 12 ounces cauliflower florets, (1 small cauliflower)
• ½ cup grated Parmesan cheese, more for serving
• ¼ cup extra-virgin olive oil
• 2 garlic cloves
• ½ teaspoon Dijon mustard
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• Freshly ground black pepper
• 16 ounces fettuccine pasta
• 1 to 1½ cups reserved pasta cooking water
• Chopped fresh parsley

Instructions

1. A big saucepan of salted water should be brought to a boil. Add the cauliflower and cook for 8 to 10 minutes, or until fork soft. Drain the cauliflower and puree it in a blender. Combine the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and a few grinds of black pepper in a mixing bowl.
2. Cook the pasta in a large pot of salted boiling water until al dente, according to package specifications. Drain the pasta and save aside 1 1/2 cups of the starchy pasta water. In a blender, combine 1 cup of the pasta water with the sauce and process until smooth.
3. Place the pasta in a large mixing basin or a skillet. Toss in the sauce to coat everything. If the sauce is too thick, combine it with the remaining 1/2 cup of pasta water to loosen it up and make it creamier.
4. Season with parsley and salt & pepper to taste. Serve with a side of grated cheese.