Fettuccine Alfredo Recipe
Classic Fettuccine Alfredo with Pecorino Romano cheese, Parmesan cheese, and milk instead of heavy cream.
Servings: 8 servings
Equipment
Ingredients
- 1 pound fettuccine pasta
- ½ cup butter
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup finely grated Pecorino Romano cheese
- ½ cup Grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Drain, reserve 1 cup of pasta water, and set aside.
- In a large saucepan over medium heat, melt the butter. Slowly add the milk, then season it with salt, pepper, and garlic powder. Stir to warm the milk for 5 minutes.
- Transfer the reserved cooked pasta on top of the butter and milk mixture. Add the reserved pasta water and stir until the sauce clings to the pasta.
- Turn off the heat, add the grated cheeses and stir until the sauce has thickened and well combined with the pasta, about 5 more minutes. Serve immediately.
Notes
My Top Tip: Remind yourself to reserve the pasta water. Put a measuring cup in your colander so you don't forget!
Storage: Store leftover fettuccine in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a little water to help loosen the sauce until warmed through.
Nutrition
Serving: 2ounces | Calories: 380kcal | Carbohydrates: 42g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 439mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 0.003mg | Calcium: 165mg | Iron: 1mg
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