This fettuccine Alfredo recipe is perfect for any and all occasions, from busy weeknights to romantic dinners. It's simple, elegant, and totally delicious.
Traditional fettuccine Alfredo contains 5 basic ingredients: pasta, butter, Parmesan cheese, salt, and pepper. If you’ve been reading the blog for a while, you’ve probably guessed that this fettuccine Alfredo recipe isn’t totally traditional. You’re right!
See, I love creamy pasta, but when I order it at restaurants, it’s almost always too rich for me to enjoy for more than a few bites. Earlier this winter, I was craving comfort food, and I got the idea to make a fettuccine Alfredo recipe that would let me have my cake and eat it too. It would be every bit as creamy and comforting as the classic pasta, but also light enough for me to savor an entire bowlful and still go back for seconds.
Since that day, we’ve had this fettuccine Alfredo recipe on repeat in our house. The sauce is rich and nutty, and its creamy texture is irresistible over tangles of fresh pasta. Made with just 10 pantry ingredients, it’s quick and easy to make. As a result, we’ve eaten it time and time again – on busy weeknights, snowy Saturdays, and even date nights in. I hope you find a place for it in your regular rotation too!
A Lightened-Up Fettuccine Alfredo Recipe
To make a lightened up fettuccine Alfredo recipe that would taste just as good as the traditional pasta, I used these key ingredients:
- Cauliflower – I’ve turned to cauliflower time and time again to make lighter versions of creamy classics, and it works wonders here. Boiled and blended with the other ingredients, it makes an Alfredo sauce that’s just as delicious as – but so much lighter than – the traditional version.
- Dijon mustard, lemon juice, and garlic – They add bright, tangy depth of flavor to the creamy sauce.
- Parmesan cheese and butter – They’re classic fettuccine Alfredo ingredients for a reason! Parmesan adds nutty umami flavor and thickens the sauce, while the butter makes it silky smooth.
- Extra-virgin olive oil – Because I use just a small amount of butter in this recipe, I add olive oil for extra richness. I love its robust flavor here!
- Pasta water – In traditional fettuccine Alfredo, hot, starchy pasta water is what turns the Parmesan and butter into a creamy sauce. It’s a key ingredient in my recipe too, helping the cauliflower blend into a luscious puree.
How to Make Fettuccine Alfredo
Making this recipe is quick and easy! Here’s what you need to do:
- First, cook the cauliflower. Bring a large pot of salted water to a boil and add the cauliflower. Cook until it’s tender, 8 to 10 minutes. Then, drain it and transfer it to a blender along with the Parmesan cheese, garlic, Dijon mustard, lemon juice, olive oil, butter, salt, and freshly ground black pepper.
- Next, cook the pasta until al dente in a large pot of salted water. Before you drain it, set aside 1 1/2 cups of the starchy pasta water.
- Then, make the sauce. Add 1 cup of the pasta water to the blender, and blend to form a smooth puree.
- Finally, toss it all together! Add the pasta to a large skillet or bowl and toss it with the sauce. If the sauce is too thick, add more pasta water, as needed, to reach your desired consistency.
Season with salt and pepper to taste, and enjoy!
What to Serve with Fettuccine Alfredo
Serve this fettuccine Alfredo recipe with minced Italian parsley and lots of freshly grated Parmesan cheese. Enjoy it as a meal on its own, or pair it with your favorite protein for a heartier dinner. It would also be fantastic with roasted veggies like Brussels sprouts or broccoli or a classic Caesar salad. Mop up any leftover sauce with homemade focaccia or good crusty bread, and don’t forget the wine to drink!
More Favorite Pasta Recipes
If you love this fettuccine Alfredo recipe, try one of these favorite pasta recipes next:
- Homemade Pasta
- Best Vegetarian Lasagna
- Easy Baked Ziti
- Homemade Mac and Cheese
- Roasted Vegetable Pasta
- Linguine with Lemon and Tomatoes
Fettuccine Alfredo
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
- Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
- Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
- Sprinkle with parsley and season to taste. Serve with grated cheese on the side.
Hi! Any options if I don’t have a blender big enough to puree the sauce???
Hi Mary Kate, I would just work in batches.
I live in Southeast Asia where we do not need too much fat or energy. The cauliflower sauce is a very good idea.
Thanks so much for your creativity.
I own both cookbooks and do not see a vegan recipe for this on page 65 of either cookbook. In the index of each book, I don’t see the recipe on any page….please direct me to the vegan version.
Hi Megan, do you own The Love & Lemons Cookbook? We’re referring to the Creamy Miso Brussels Sprout Fettuccine in that book. We also have a vegan fettuccine Alfredo with cauliflower on the blog: https://www.loveandlemons.com/vegan-alfredo-sauce/.
This was amazing! My daughter loved this healthier version! Can we freeze the sauce for later?
This recipe is really delicious. It was the perfect way to get my picky toddler to enjoy some cruciferous vegetables! I made it with whole wheat pasta and half the salt for both my littles, but it was still super flavorful. Thank you!
Hi Ashley, I’m so glad it was a hit, especially with the kiddo!
This was AMAZING!!!!!! Made it per the recipe’s instructions without modifications. I just could not believe how incredible it was!!!! Going to be making this A LOT.
Hi Jeana, so glad you loved it!
This was the bomb. We read the comments before me made it. So we precooked the garlic. We do love garlic. We used a full fresh lemon and it was a little tart but not bad. Its a family favorite already. Thank you!
This is literally one of the best internet recipes I’ve ever had. I never leave comments and cook all the time and I had to pause between servings to write how good this is!
Hi KJ, Thank you so much for this comment! I’m so glad you loved the recipe.
Hi, there!! Your recipes look amazing and I would REALLY love to try them, however, the lack of “nutritional info” makes me uneasy (and I haven’t a clue re: how to determine it). I prepare most of my son’s meals and he has setious heart issues, thus, it’s imperative that I’m aware of what goes into his mouth!! Might you consider adding this to your recipes at some future time?
Hi Dianne, thank you so much for sharing this feedback! It’s definitely something for us to consider.
I too am looking for the nutritional info
Yes please to nutritional info!! I have to watch sodium, so it would be really helpful!
Wow, that is amazing. I followed the recipe and was shocked at how great this tasted… will make it again and again. Thank you for another great recipe. Love it!!
Hi Mary-Ann, I’m so glad you enjoyed it!
Thank you for another winning recipe! I had a couple of bags of riced cauliflowers in the freezer so that made it easy to pull off without a trip to the grocery store – and I whipped it up in a food processor instead of a blender but otherwise followed the recipe exactly and it came out great. Thanks again.
Hi Susan, I’m so glad you loved the recipe!
Absolutely delicious! Thank you for the great recipe.
Hi, I wanted to make this recipe for 2 people and tried converting from cups and ounces to grams but it gives me ridiculous amounts. Would you be able to give the option of converting automatically?
Why not just cut recipe amounts in half?
This is absolutely delicious! My 13 year old daughter found your site and we are smitten. Thank you!
I’m so glad you loved it!
I will try this with the cauliflower. Last time I made fettuccine alfredo I made it with silken tofu in the blender and it was nice and creamy.