Allow me to introduce you to a truly authentic Alfredo sauce made in the way originator Alfredo Di Lelio intended. This simple Alfredo is unique in that it’s made without any kind of cream making it different from my butter and light cream sauce.
If you love authentic dishes, my Italian pasta and sauce recipes collection is one worth bookmarking!
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The key to traditional Alfredo sauce
This Alfredo sauce gets its creaminess from 2 ingredients: a lot of unsalted butter (one cup to be exact) and a heaping pile of fresh grated Pecorino Romano cheese.
I prefer Romano over Parmesan in this pasta sauce because of the sharp flavor bite it adds and how fluffy it Romano is when finely grated.
To grate the cheese, I use a medium rasp because it makes pillowy piles of Romano that easily melt into the butter. When time is short, my high speed blender (a Vitamix) makes quick work of the cheese, too.
♥️ Advice from the grandmas ♥️
Please…don’t use pre-grated, canned or shredded cheese for Alfredo sauce. The cheese will not melt easily into the butter because of the fillers used in preserving it.
-Josie + Nina
How to make Alfredo sauce without cream
Pasta water down the drain?
Carefully add about 1/4 teaspoon of cornstarch to a cup of boiling water to make something with the same thickening properties of pasta water.
Serving tip
This Alfredo sauce is best enjoyed right after it’s made. It tends to thicken as it cools, so serve promptly for the creamiest experience.
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20-Minute Traditional Alfredo Sauce without Cream
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Ingredients
- 1 ½ cups grated romano cheese
- 1 cup butter, 2 sticks
- ½ lb fettuccine, cooked with i cup of pasta water reserved and kept warm
- kosher salt/pepper
Instructions
- In a large skillet (10-12”) with sides, heat the butter until melted. Stir in the romano cheese a little bit at a time stirring to make a cheese sauce. Add in pasta water ¼ cup at a time, stirring the whole time so that it's creamy. Keep stirring and mixing over medium low heat until a creamy sauce forms. *See below…use a metal or stainless whisk or spoon to mix the sauce.1 cup butter, 1 1/2 cups grated romano cheese
- Toss in hot drained fettuccine, tossing to coat with the sauce. Add more pasta water as needed. Season with salt and pepper and garnish with more romano.½ lb fettuccine, kosher salt/pepper
