Our fettuccine Alfredo recipe uses a silky bechamel-based fettuccine Alfredo sauce without heavy cream. It’s creamy, glossy, and comforting without the heaviness!
We made our very own Homemade Alfredo sauce because of our daughter’s love of fettuccine Alfredo. So in this fettuccine Alfredo recipe, we tie it all together to create the best pasta recipe using our delicious Alfredo sauce!
Fettuccine Alfredo Sauce Without Heavy Cream
There are a plethora of fettuccine Alfredo recipes out there, but what’s unique about ours is that is uses fettuccine Alfredo sauce without heavy cream. We find that the heavy cream is, in fact, too heavy. So we substitute with whole milk. This creates a lighter, creamier texture that’s still comforting.
Key Elements Of This Recipe
- Whole Milk: We’ve created our fettuccine Alfredo sauce without heavy cream. Instead, we use whole milk for the rich and creaminess.
- Blond Roux: One of the ways we add a savory, rich flavor profile is through our blond roux. It’s nutty, wholesomeness grounds our sauce.
- Parmigiano-Reggiano: This sharp, salty, yet savory cheese adds another layer of flavor into our fettuccine Alfredo.
The Ingredients for Fettuccine Alfredo
The Ingredients for the Pasta
- 12 oz fettuccine
- Kosher salt for the water
The Main Ingredients for Fettuccine Alfredo Sauce
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 to 1¼ cup of finely grated Parmigiano-Reggiano
- Salt to taste
- White pepper to taste (black pepper is OK too)
- Ground nutmeg to taste (optional)
(Optional) Ingredients for the Onion Pique – Flavor-Booster
- 1/4 small onion
- 1 bay leaf
- 2 whole cloves
The Equipment Needed
- Microplane grater
- Whisk
- Silicone Tongs (for tossing pasta)
- Small saucepan (for heating milk)
- Medium saucepan
- Large pot (for boiling pasta)
- Large sauté pan (for tossing pasta)
How to Make our Fettuccine Alfredo Recipe
Finely Grate the Parmigiano-Reggiano
First, finely grate the Parmigiano-Reggiano with a microplate grater – the finer the cheese, the easier it melts.
Boil the Pasta
Bring a large pot of well-salted water to a boil. Cook fettuccine to al dente. Once done, set aside about 1-2 cups of pasta water, then drain.
Pro Tip: I like to take mine out a bit earlier since the pasta still cooks a bit more once out of the water.
Create an Onion Pique (Optional)
We’re going to use a bechamel sauce base for our fettucine Alfredo sauce – it’s a classic white sauce that works great in white sauces. To boost the flavor even more, we’re going to add aromatics to the bechamel sauce by making an onion pique.
First, quarter an onion and peel it.
Then, using the whole cloves, attach the bay leaf onto the onion.
Next, add milk into a small saucepan and place the onion pique into it. At a low heat, warm the milk until steaming and keep warm.
Pro Tip: If you want to skip the onion pique, simply warm the milk until steaming and keep warm.
Make the Roux
In a separate saucepan or directly in your large sauté pan, melt butter over medium heat. Once the butter has melted, whisk in the flour. Stir the mixture constantly for about 3-4 minutes until pale blond – we don’t want it to brown.
Create the Bechamel Sauce Base
Next, remove the onion pique from the warmed milk. Then, whisk in the aromatic milk into the roux in 3-4 additions, smoothing between each.
Whisking constantly, simmer for 3-5 minutes until glossy and it lightly coats the back of a spoon.
Finish Off Heat into Fettuccine Alfredo Sauce
Take the pan off heat. Add grated Parmigiano-Reggiano in small handfuls, making sure the cheese melts before adding more. Add salt and white pepper to taste. For an added fanciness, add a pinch of ground nutmeg.
Sauce the Pasta
Toss hot fettuccine with the sauce over low heat. If needed, use the pasta water to loosen and lightly coat the pasta so it has a shine.
Sprinkle with extra pepper, herbs, or extra cheese and serve while warm!
Variations of Our Fettuccine Alfredo Recipe
Here are a few variations we’ve found to be fun depending on your preferences!
- Extra rich: Add in 2-4 Tbsp of heavy cream to sauce before adding the cheese.
- Even lighter: Swap out the whole milk with 2% milk.
- Garlic is my jam: Add 1 tsp of minced garlic as you melt the butter for the roux (before adding flour).
Enjoy!
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Equipment
- Silicone tongs, for tossing pasta
- Small saucepan, for heating milk
- Large Pot, for boiling pasta
- Large sauté pan, for tossing pasta
Ingredients
The Ingredients for the Pasta
- 12 oz Fettuccine
- 2-3 Tbsp Kosher salt, for the water
The Main Ingredients for Fettuccine Alfredo Sauce
- 3 Tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Whole milk, warmed
- 1-1¼ cup Parmigiano-Reggiano, finely grated
- Salt, to taste
- White pepper, to taste
- Ground nutmeg, optional to taste
(Optional) Ingredients for the Onion Pique – Flavor-Booster
- 1/4 Small onion
- 1 Bay leaf
- 2 Whole cloves
Instructions
Finely Grate the Parmigiano-Reggiano
- First, finely grate the Parmigiano-Reggiano with a microplane grater – the finer the cheese, the easier it melts.
Boil the Pasta
- Bring a large pot of well-salted water to a boil. Cook fettuccine to al dente.
- Once done, set aside about 1-2 cups of pasta water, then drain.
- Pro Tip: I like to take mine out a bit earlier since the pasta still cooks a bit more once out of the water.
Create an Onion Pique (Optional)
- First, quarter an onion and peel it.
- Then, using the whole cloves, attach the bay leaf onto the onion.
- Next, add milk into a small saucepan and place the onion pique into it.
- At a low heat, warm the milk until steaming and keep warm.
- Pro Tip: If you want to skip the onion pique, simply warm the milk until steaming and keep warm.
Make the Roux
- In a separate saucepan or directly in your large sauté pan, melt butter over medium heat.
- Once the butter has melted, whisk in the flour. Stir the mixture constantly for about 3-4 minutes until pale blond – we don't want it to brown.
Create the Bechamel Sauce Base
- Next, remove the onion pique from the warmed milk.
- Then, whisk in the aromatic milk into the roux in 3-4 additions, smoothing between each.
- Whisking constantly, simmer for 3-5 minutes until glossy and it lightly coats the back of a spoon.
Finish Off Heat into Fettuccine Alfredo Sauce
- Take the pan off heat. Add grated Parmigiano-Reggiano in small handfuls, making sure the cheese melts before adding more.
- Add salt and white pepper to taste. For an added fanciness, add a pinch of ground nutmeg.
Sauce the Pasta
- Toss hot fettuccine with the sauce over low heat. If needed, use the pasta water to loosen and lightly coat the pasta so it has a shine.
- Sprinkle with extra pepper, herbs, or extra cheese and serve while warm!
Notes
Variations of Our Fettuccine Alfredo Recipe
Here are a few variations we’ve found to be fun depending on your preferences!- Extra rich: Add in 2-4 Tbsp of heavy cream to sauce before adding the cheese.
- Even lighter: Swap out the whole milk with 2% milk.
- Garlic is my jam: Add 1 tsp of minced garlic as you melt the butter for the roux (before adding flour).
Nutrition
*Nutritional information is just an estimate derived by an online calculation tool.
FAQ
How to make fettucine Alfredo?
First, boil fettuccine in salted water. While it cooks, melt butter and whisk in flour to make a roux. Then add whole milk and whisk in Parmigiano-Reggiano. Now you know how to make fettucine Alfredo without heavy cream!
How to reheat fettucine Alfredo?
If you’re reheating leftovers, add a few tablespoons of milk and warm the dish over low heat – tossing until silky again.
Can I make fettuccine Alfredo sauce without heavy cream?
Yes, you can make fettucine Alfredo sauce without heavy cream. Our recipe calls for whole milk and Parmigiano-Reggiano, not heavy cream!
