Fettuccine Alfredo

This fettuccine Alfredo recipe is perfect for any and all occasions, from busy weeknights to romantic dinners. It's simple, elegant, and totally delicious.

Fettuccine alfredo

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!

Fettuccine Alfredo recipe ingredients

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.

Parmesan cheese and cauliflower in a blender

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!

Creamy sauce in a blender

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!

Fettuccine Alfredo

More Favorite Pasta Recipes

If you love this fettuccine Alfredo recipe, try one of these favorite pasta recipes next:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Fettuccine Alfredo

rate this recipe:
4.91 from 155 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves 4 to 6
This lightened-up fettuccine Alfredo recipe is simple, elegant, and comforting. The sauce is a creamy, rich blend of Parmesan cheese, lemon juice, butter, and a secret ingredient - cauliflower!

Ingredients

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.

Notes

For a vegan alfredo sauce, make the fettuccine recipe on page 65 of The Love & Lemons Cookbook.

180 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Dianne
    02.16.2024

    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?

    • Phoebe Moore (L&L Recipe Developer)
      02.16.2024

      Hi Dianne, thank you so much for sharing this feedback! It’s definitely something for us to consider.

  2. Mary-Ann
    10.15.2023

    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!!

    • Jeanine Donofrio
      10.18.2023

      Hi Mary-Ann, I’m so glad you enjoyed it!

  3. Susan
    10.12.2023

    5 stars
    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.

    • Phoebe Moore (L&L Recipe Developer)
      10.13.2023

      Hi Susan, I’m so glad you loved the recipe!

  4. Tessie Mae
    01.29.2023

    5 stars
    Absolutely delicious! Thank you for the great recipe.

  5. Maria
    01.05.2023

    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?

    • BJ
      10.13.2023

      Why not just cut recipe amounts in half?

  6. Jessica
    01.05.2023

    5 stars
    This is absolutely delicious! My 13 year old daughter found your site and we are smitten. Thank you!

    • Jeanine Donofrio
      01.05.2023

      I’m so glad you loved it!

  7. Shirley
    10.15.2022

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.